236 Beurre d’Estragon

Tarragon Butter

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Blanch 125 g ( oz) very fresh tarragon leaves for 2 minutes, drain, refresh and squeeze dry. Pound until fine then add and mix in 250 g (9 oz) butter and pass through a fine sieve.