James Peterson

Tarragon Butter

Preparation info
  • Yield:

    11 ounces

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

This is, justifiably, one of the most popular of the herb butters. Blanch 2 ounces (50 grams) fresh tarragon leaves for 1 minute in boili