Lemon Tarragon Butter

By draingal

Ingredients

• 1/2 1/2 1/2 cup butter, softened
• 1/4 1/4 1/4 cup fresh tarragon leaves, finely chopped
• 1/8 1/8 1/8 teaspoon lemon juice
• Dash Dash salt
• Dash Dash pepper
• This is great for grilled fish or chicken.

Preparation

Step 1

Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Yield: 1/2 cup.

Originally published as Tarragon Butter in Birds & Blooms
August/September 1995, p55