Damien Pignolet

Tarragon Butter

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This beautifully aromatic butter is superb with roast chicken, grilled veal cutlets or fillets of salmon or reef fish. To enhance some lightly cooked asparagus, lay paper-thin slices of cold tarragon butter on top and melt under a hot grill.

Ingredients

  • 4 tablespoons tarragon leaves
  • ½ small clove garlic, peeled and any green shoot removed
  • 150

Method

  1. Roughly chop or snip the tarragon leaves. Crush the garlic with the flat of a chef’s knife then work into a paste with a good pinch of salt.
  2. Combine the tarragon and garlic with the soft butter in a bowl and season with pepper.
  3. Briefly warm the cognac in a small saucepan over low heat and ignite with a match. Shake the pan gently until the flames die.