Advertisement
Tarragon Butter
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2005
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 ½ smallclove 150
Method
- 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.
- Combine the tarragon and garlic with the soft butter in a bowl and season with pepper.
- Briefly warm the cognac in a small saucepan over low heat and ignite with a match. Shake the pan gently until the flames die.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe