Remarkably Easy Tarragon Butter

Tarragon butter is a fantastic flavor-enhancing condiment that you’ll be glad to have in your kitchen arsenal. It pairs beautifully with fish, seafood, and roasted vegetables. Keeping a stash of tarragon butter in the freezer (ice cube trays work really well for this) ensures it’s fresh and ready to add a burst of unexpected flavor during the fall and winter holidays.

Grocery and Pantry List

• Tarragon: For the recipe you would need tarragon leaves and young shoots.
• Butter: Use any butter that you would typically use.
• Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.

Time Required:

• 5 minutes: To mix all the ingredients

Special Tools to Use:

• Bowls
• Small spatula or a spoon
• Saran wrap
• Ice cube trays

Step-by-step: How to Make Tarragon Butter

Step 1: Preparing the butter

Bring the butter to room temperature until softened.

Step 2: Preparing the tarragon

Thoroughly wash and dry the tarragon, ensuring it’s completely dry. Remove the leaves by running your fingers down the stem in the opposite direction. Finely chop the leaves with a knife.

Step 3: Combine Ingredients

Add the chopped tarragon to the softened butter and mix with a spatula. Sprinkle with sea salt and fold until well combined.

Step 4: Shape the Butter

Loosely drape plastic wrap over an ice cube tray, gently pressing it into each indentation. Spread the tarragon butter into the tray, pressing down to ensure each cube is fully filled.

Cover and freeze until ready to use.

Best Ways to Serve Tarragon Butter

• Spread compound butter on a piece of toast or bread
• Let it melt over freshly grilled fish or steak
• A dollop of tarragon butter melts beautifully over grilled fish, but it’s also a brilliant way to dress up smoked salmon. The herby richness balances the fish’s delicate smokiness and adds a gourmet touch to every bite.
• Serve over roasted vegetables
• Use it to stuff Chicken Kiev
• A dollop of tarragon butter melts beautifully over grilled vegetables and meats, adding a fragrant, herbaceous richness. Try brushing it onto smoked portobello mushrooms for an extra layer of flavor that complements the mushrooms’ natural earthiness.

More Recipes to Try From Cafe Osharak

If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions—I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!

More Recipes to Try from Cafe Osharak

Enjoyed this recipe? Then you’ll love Chive Blossom Compound Butter or Tarragon Tapenade They’re just as flavorful and fun to make. Check them out and let me know which one you try next!

“Did you make this tarragon butter recipe from my blog? 🌟 Please rate it and leave a 📝 comment to tell me all about your experience. Thanks for stopping by!

Remarkably Easy Tarragon Butter

Tarragon butter is a fantastic flavor-enhancing condiment that you'll be glad to have in your kitchen arsenal. It pairs beautifully with fish, seafood, and roasted vegetables. Keeping a stash of tarragon butter in the freezer (ice cube trays work really well for this) ensures it's fresh and ready to add a burst of unexpected flavor during the fall and winter holidays.

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Prep Time:10 minutes mins

Chilling Time:30 minutes mins

Ingredients

• 2 tablespoon tarragon fresh, chopped
• 200 gram butter
• 1/2 teaspoon sea salt

Instructions

• Let the butter come to room temperature.
• Gently stir it to create a small well in the center.
• Thoroughly wash and dry the tarragon leaves, ensuring they are completely dry.
• Use only the tender shoots and leaves, chopping them finely with a sharp knife.
• Immediately add the chopped tarragon to the softened butter and blend well.
• Sprinkle with sea salt and gently fold to combine.
• Scoop the tarragon compound butter into the indentations of an ice cube tray, pressing it in with a spoon or offset spatula.
• Chill or freeze until firm.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

• For the best results when making compound butter, start with softened butter to ensure it mixes smoothly with the other ingredients.

• Before adding fresh tarragon, make sure to wash it thoroughly to remove any dirt or debris. After washing, it’s important to dry the tarragon completely, as any remaining moisture can cause the butter to spoil more quickly.

• I recommend using unsalted butter for compound butter, which allows you to control the amount of salt added.

• Since fresh herbs can shorten the shelf life of compound butter, it’s best to use it within a week.

• To extend the butter’s shelf life, freezing is the best option. You can either shape the butter into a log wrapped in plastic wrap or portion it into ice cube trays for easy use.

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg

Servings: 14 pieces

Calories: 105kcal

Author: Noune ~ Cafe Osharak

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