Makes about ½ cup
1 Tbs shallot, minced
2 Tbs white wine vinegar
5 Tbs fresh tarragon, minced
½ cup (1 stick) unsalted butter, softened to room temperature
In a small saucepan, combine shallot and vinegar. Bring to a boil and cook until vinegar is absorbed. Let mixture cool.
Stir in tarragon and cream mixture into butter. Blend well. Pack into a small covered container and refrigerate until ready to use.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.