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Tarragon Butter (Buerre D'Estragon)


4 oz blanched and drained tarragon leaves
4 oz butter
lemon juice
salt
pepper

Pound the leaves with butter; and rub the mixture through a fine sieve. Mix in some lemon juice and salt and pepper




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.