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Close-up of creamy, greenish herb butter mixture blending inside a food processor, with ingredients spread along the sides and around the central blade.

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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Dressing/Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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