Tarragon Butter
Ingredients
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1 cup unsalted butter
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8 sprigs fresh tarragon, 4 to 5 inches
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1 lemon (2 tsp. zest, 2 tsp. juice)
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Coarse salt or sea salt
Directions
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In a small saucepan melt the butter with six of the tarragon sprigs and the lemon zest over medium. Remove from heat; let stand at least 15 minutes and up to 2 hours.
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Remove leaves from remaining tarragon sprigs. Finely chop leaves; you need 1 1/2 tablespoons. If necessary, rewarm butter and strain through a fine-mesh sieve into a small bowl, pressing on solids; discard solids. Stir chopped tarragon and lemon juice into the butter. Season with 1/2 teaspoon coarse salt. Serve warm. Makes 1 cup.
Nutrition Facts (per serving)
| 103 | Calories |
| 12g | Fat |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 31mg | 10% |
| Sodium 37mg | 2% |
| Vitamin C 0.4mg | 0% |
| Calcium 6mg | 0% |
| Iron 0.1mg | 1% |
| Potassium 11mg | 0% |
| Folate, total 0.6mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.