Whipped Tarragon Butter
It’s a yearly affair… David and I look forward to growing 👩🌾👨🌾 our herb garden. Our favorite herbs are rosemary, chives, tarragon, basil, oregano, sage, parsley, mint, thyme, along with a few vegetables like green onions and cherry tomatoes.
I’m the version of Eva Gabor from Green Acres except I don’t wear a boa but do have my open-toed sandals 👡, lol! Seriously, having more space, I would definitely grow many more vegetables like peas, asparagus, Boston lettuce, San Marzano tomatoes, carrots, and celery.
Back to herbs…
When the season is almost over, we harvest our herb garden and freeze the herbs 🍃 for later use or make recipes with them. There’s Mint Jelly or Mint Chocolate Ice Cream, Minestrone Soup, Green Onion Pizza Dough, integrate the rosemary to make Madeleines or bake a nice Tomato Rosemary Focaccia, make spice blends like Greek Seasoning, Herbes de Provence, Za’atar, Italian Seasoning, or infuse some to make flavored oils.
There’s a condiment that I make during the fall using different herbs from the garden and it’s compound butter 🧈. I think of my Chives, Tomato, Garlic Herb Butter, Creole, Basil Lemon, and others including this featured one… Whipped Tarragon Butter!
It takes 5 minutes ⏰ to whip up the ingredients. It’s an incredible condiment to use for fish and seafood 🦞🦀. I also add some for my roasted chicken, steaks and pork chops, to enhance vegetables, spread on dinner rolls or corn on the cob… the options are almost limitless.
I use regular butter so I don’t bother adding salt to it. I also add milk 🥛. That’s right! To make the butter creamier and fluffier, a small amount of milk goes a long way. I use 1% but 2% or whole milk works just as well.
Here are a couple options to store this tasty Whipped Tarragon Butter 🧈…
– You can store it in a ramekin, cover, and transfer to the fridge for up to 1 month.
– Scoop the butter onto the center of some wax or parchment paper and gather the sides to compact then fold one side over and form a log, curling your fingers under to tighten it up. Roll it up to the other side and twist the ends tight. Chill until it hardens before portioning it into tablespoons. Store the pieces in a re-sealable freezer bag and transfer to the freezer until needed.
I wouldn’t recommend leaving it on the counter or in your cupboards because of the added milk. Be safe and store the butter either in the fridge or freeze it.
With only 3 ingredients and 5 minutes of your time, you can enjoy this freshly made Whipped Tarragon Butter! It’s a great condiment to have on hand for many applications. It’s so simple to put this delicious spread together therefore there’s no excuse for not making it soon… 😉
Bon Appétit!🍽
Check out these other great condiment recipes… 😍
– Sweet & Savory Homemade Ketchup
– Citrus Cranberry Sauce
– Pomegranate Molasses
– Chili Oil
– Blue Cheese Dressing
– Enchilada Sauce
– Homemade Mayonnaise
and for even more condiment recipes 🧈🍯, click on this link… Recipe Category • Condiments
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Whipped Tarragon Butter
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Ingredients
- 1/2 cup (1 stick) butter, room teperature
- 2 1/2 tbsp. tarragon leaves, finely chopped tips & tricks
- 2 tbsp. milk, divided
Directions
- In a mixing bowl, add butter and using a spatula, spread it out. Add tarragon and 1 tablespoon milk; stir to blend.
- Using a hand mixer, process on low speed and whip butter mixture; increase the speed to medium.
- When liquid is incorporated, add another tablespoon milk and whip until blended before increasing to highest setting; clean the sides of the bowl. Makes ½ cup
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