Tarragon Butter

Tarragon Butter


"I use this instead of a sauce for roast beef and steaks. It can be made ahead of time, so prep can be cut at dinner time. It will last for several days in the refrigerator."
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1 h 5 m servings 107 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, cream butter with an electric mixer. Mix in lemon juice, tarragon, black pepper, and shallot. Season to taste with salt. Chill for at least 1 hour.



Guests loved this butter served with a crusty garlic bread. I thought the shallots might make it too chuncky but chunky was good. Great recipe!

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 ...

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

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.

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 ...

Nice spread for crostini or toasted french bread or to top grilled meat. I will back off of the amount of pepper a bit in the future, as it was just a little overpowering for us. Loved the shal...