Tarragon-Herb Butter

Tarragon-Herb Butter

By: Elizabeth Karmel
What to know
Suggested Briq
Grill temperature
450°
Skill level
Easy
Prep time
5 mins
Total time
5 mins
Makes
One 4-inch log (about 4 oz)
Ingredients
1
stick unsalted butter, softened at room temperature
2 tsp
dried tarragon or 4 teaspoons fresh minced tarragon
2 tsp
minced curly parsley
½ tsp
granulated garlic
½ tsp
Fleur de Sel or Maldon sea salt
Overview
So good, tastes like béarnaise without all the fuss! Substitute any of your favorite herbs for the tarragon to make other herb butters. I am partial to using this for grilled lobster tail. Cut the butter into coin shapes and place it on the grilled lobster. Let it melt and cover the lobster tail just before serving. If you have any tarragon butter left over, use it to make scrambled eggs in the morning.
Step 1
Mash or stir butter until it is smooth and slightly fluffy. Add tarragon, parsley, granulated garlic and fleur de sel. Mix together, mashing with the back of a fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning. Add more salt if needed.
Step 2
On a piece of parchment or plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log.
Step 3
Refrigerate until hard and easy to cut into pieces. Can be made in advance and stored tightly covered in the refrigerator for up to a week and in the freezer for up to 3 months.
Notes
Herb Butters: Compound or Herb Butters are multi-purpose and great on most anything. If you want your food to have a distinctive Italian flavor, substitute 2 teaspoons of Italian seasoning for the tarragon. Oregano and lemon zest will give this butter a Greek Flair. Lemongrass and Thai Basil give it a Vietnamese flair, etc.
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