Tarragon butter -
1 stick/8 tablespoons of unsalted butter
2 tablespoons of fresh tarragon (minced)
2 teaspoons of freshly squeezed lemon juice
1 teaspoon of freshly ground black pepper
Some sea salts
Let the butter sit in room temperature till softens, but not completely liquefied.
Rinse the fresh tarragon sprigs and pat dry. To remove the tarragon leaves from the hard stems, simply hold on to the tip of the tarragon and run your fingers from top to bottom. The stems are more fragile at the tip so try to start about 1 inch apart, otherwise you might end up breaking the stems right on the spot.
Finely chopped the tarragon leaves and transfer to a bowl. Add all the remaining ingredients to the bowl, included the butter. Take a handheld mixer or a fork, mix all the ingredients till fully incorporated. Taste the butter and see if more salts are needed.
Depending on how you're going to use the tarragon butter, some prefer it saltier and some don't. If you're using it as a spread, a little bit more salts won't hurt. However, if you're going to use it as a sauce or seasoning, less salts is the way to go since you can always add more during the cooking process.
Roll out the cling wrap and fold half way through in order to get a big double layered rectangle surface to work with. Scoop out the herb butter to the center and gently roll up the foil into a log. Twist the ends and seal with rubber bands or wires. This tarragon butter can store in the fridge for couple weeks.
Here's how I'm going to use the tarragon butter:
- Melt the butter first then use it for searing white meat fish or scallops
- Turkey sandwich spread or just a simple dinner roll spread