To make Tarragon Butter, butter is blended with blanched fresh tarragon leaves that have been plunged in cold water then drained.
It’s then pressed through a sieve.
Tarragon Butter is used to flavour sauces, and as a garnish for cold hors-d’oeuvres.
Cooking Tips
Proportions: 125 g fresh tarragon leaves to 200 g / 7 oz (1 cup minus 2 tbsp) butter.