Beurre d’Estragon

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.

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