Reviewed: May 9, 2012

This was absolutely perfect! I had been looking for a good tarragon butter recipe and this was exactly what I was thinking. I made the recipe as is and wouldn't change a thing. I served it over steaks and it was mouthwatering!!! I did take another users advice and rolled it on a sheet of plastic wrap before refrigerating. This made it easy to cut once it was hard.

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Reviewer:

Wifey1013

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Cooking Level: Intermediate

Living In: Spring Hill, Florida, USA

Reviewed: Feb. 13, 2011

Great easy recipe! I used fresh tarragon and as I didn't have any unsalted butter on hand, just used salted butter and omitted adding any salt. I stole an idea from another recipe by arranging on a 12" piece of plastic wrap, leaving 3" at either end and rolling before refrigerating. This way made it easy to cut into nice size 'pats' for serving on top of the steak. I will use this recipe again and again!

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5 users found this review helpful

Reviewer:

A Boyd

Reviewed: Sep. 23, 2006

I agree with the previous reviewer that this is like a Bernaise sauce. Very nice, put on a grilled filet mignon.

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4 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Jan. 2, 2006

This is a good recipe. It tastes just like bearnaise sauce, just a different consistency. The only change I would make is add less shallots next time.

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4 users found this review helpful