- Yield: 3/4 cup
- Prep Time: 15 minutes
Tarragon Lemon Butter
Compound butter is butter with added stuff. In our CSA box this summer our dairy share had a container of basil-garlic butter. It was making its way into everything; eggs, pasta, fish, soup... the list goes on. Compound butter is also a great way to keep those fresh herbs just a wee bit longer. Tarragon is a strong flavored herb like basil but very different. If you have not used tarragon before, taste it before you use it.
- Tarragon - 1 large sprig, fresh
- Lemon juice - 1/2 of small lemon
- Butter - 1 stick or 4 ounces, cold
- Salt (optional) - A sprinkle or two
- Roughly chop tarragon leaves.
- Dice stick of butter and then place on top of the tarragon leaves and continue to chop.
- Once the tarragon is chopped into the butter, squeeze 1/2 of a lemon over the top of the butter.
- Press into container and refrigerate or freeze.