Tarragon Compound Butter

This aromatic compound butter is made with fresh tarragon, garlic, and lemon zest. Make a batch, roll it into a log, and slice off what you need for grilled meats, roasted vegetables, or anything that needs a pat of finishing butter.

Why You'll Love Tarragon Compound Butter

Softened butter, tarragon, garlic, lemon zest, salt, and pepper blend together in a food processor for about a minute, then roll into a log in plastic wrap and chill. Slice off rounds as needed to finish a steak, melt over vegetables, or spread on warm bread. It keeps in the fridge for a week or the freezer for up to 3 months.

Tips and Tricks

• Use room-temperature butter: This helps everything blend smoothly and evenly.
• Chop herbs finely: The smaller the pieces, the more evenly they distribute throughout the butter.
• Roll tightly in plastic wrap: This helps shape the butter and keeps it fresh longer in the fridge or freezer.

Variations

Try these spins on your compound butter:

• Herb mix: Combine tarragon with chives, parsley, or thyme for a more complex flavor.
• Citrus butter: Add orange or lime zest for a bright twist.
• Spicy kick: Stir in a pinch of chili flakes or smoked paprika.

Substitutions

Need to adjust the ingredients? Here are some quick swaps:

• Tarragon → Dill, basil, or chervil: All bring fresh herbal notes with a slightly different character.
• Lemon zest → Lime or orange zest: Use whatever citrus you have on hand.
• Garlic → Shallots or roasted garlic: For a milder or sweeter flavor.

Best Served With

• Grilled or roasted steak, chicken, or fish
• Toasted sourdough or warm dinner rolls
• Roasted asparagus, carrots, or green beans
• Mashed potatoes or baked sweet potatoes

How to Store Leftovers

• Wrap tightly in plastic wrap or parchment and store in the fridge for up to 1 week or freeze for up to 3 months. Slice off what you need and let it melt over hot dishes for a fresh, flavorful finish.
• Label and date the roll for easy reference in the freezer.

Common Questions

Tarragon Compound Butter

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This aromatic compound butter is made with fresh tarragon, garlic, and lemon zest. Make a batch, roll it into a log, and slice off what you need for grilled meats, roasted vegetables, or anything that needs a pat of finishing butter.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8

Course: Dressing/Condiment

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 stick butter softened to room temperature
• ¼ cup tarragon minced
• 1 clove garlic minced
• ½ teaspoon lemon zest
• Kosher salt to taste
• Freshly ground black pepper to taste

Equipment

• Food processor
• Zester or microplane
• Cutting board
• Knife
• Plastic wrap
• Spatula

Method

 

1. In a food processor, combine softened butter, tarragon, garlic, lemon zest, salt, and pepper.
2. Blend for 60-90 seconds, scraping down the sides as needed, until smooth and well combined.
3. Spoon the butter mixture onto plastic wrap set over a cutting board.
4. Roll into a tight cylinder, twisting the ends to seal. Chill in the fridge for up to 1 week or freeze for up to 3 months.
5. Slice and use as needed.

Nutrition

Calories: 50kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gSodium: 15mgPotassium: 401mgFiber: 1gSugar: 0.1gVitamin A: 536IUVitamin C: 9mgCalcium: 151mgIron: 4mg

Notes

Storage: keep in the fridge for up to 1 week, or freeze for up to 3 months. Slice off what you need.

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