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Shallot Tarragon Butter

by Jojo Frey July 24, 2015

Shallot Tarragon Butter

I think this is my favorite compound butter I have made to date! I could not stop eating it. The flavor combination is amazing. I would probably eat this on anything, but as far as pairing suggestions, I would think lamb chops. I personally loved it on challah bread. How would you eat shallot tarragon butter?


Shallot Tarragon Butter
Ingredients for Shallot Tarragon Butter

1/2 c. butter
1 tbsp. fresh tarragon, chopped
1 tbsp. shallot, finely chopped
pinch of salt

Chop the shallot in very thin slices. If you’re using a really small shallot, the thin slices should work. But if you use a larger one, roughly chop the slices into small pieces. Next, the tarragon. Hold the stem with the tip of your fingers and slide fingers gently down the stem, removing the leaves from the stem.  Then, finely chop the fresh tarragon leaves. Mix the chopped shallots and tarragon into the butter. Pack the butter into a ramekin or roll into a log using plastic wrap. Let it cool in the fridge for 30-60 minutes.

  Shallot Tarragon Butter

Jojo Frey
Jojo Frey


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