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Fresh Lemon And Tarragon Butter Sauce


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  • 1/4 cup minced shallots
  • 2 fresh lemons juiced
  • Salt to taste
  • Cayenne pepper to taste
  • 1/4 cup heavy cream
  • 1 1/2 sticks cold butter cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon finely-chopped fresh tarragon leaves


Servings 2


Step 1

In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes.

Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.

This recipe yields about 2 cups.

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