top of page

Tarragon Butter


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.


bottom of page