Beurrc d’Estragon (bur dess-trah-gawn) may be served as an accompaniment to grilled meats and fish, or used to enrich a sauce or soup.
4 oz. butter
1 tablespoon lemon juice to
3 tablespoons finely chopped fresh tarragon
½ teaspoon salt
½ teaspoon white pepper
Cream the butter with a wooden spoon in a small mixing bowl until it is light and creamy. Drop by drop, beat the lemon juice into the butter. Then beat in the tarragon, salt and pepper. Chill until firm.