Tarragon Butter
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"I use this instead of a sauce for roast beef and steaks. It can be made ahead of time, so prep can be cut at dinner time. It will last for several days in the refrigerator."
Original recipe yield: 0.5 cup.
- Prep Time:
- 5 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 5 Minutes
- Servings:
- 8
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INGREDIENTS:
- 1/2 cup unsalted butter
- 1 1/2 teaspoons lemon juice
- 1 tablespoon dried tarragon
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced shallots
- salt to taste
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DIRECTIONS:
- In a small bowl, cream butter with an electric mixer. Mix in lemon juice, tarragon, black pepper, and shallot. Season to taste with salt. Chill for at least 1 hour.
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