French Tarragon Butter

French tarragon is one of my favorite herbs. I make this butter to serve on fish, corn on the cob, bread, and steak. It has a rich, fresh taste. The butter has a terrific texture because I use Maldon sea salt flakes and add shallots for a bit of crunch. It’s easy to make and store in the fridge until it’s gone.

Make sure you are using French tarragon. My friend Cortney thought she had French tarragon but it was Russian tarragon! She was hacked! She called the spice police to get retribution.

Mix up this delicious condiment and serve it on your choice of fish, meat, or vegetables. Get started by collecting these items.

• 1 stick (1/2 cup) of unsalted butter, softened to room temperature

• 1 tablespoon plus 1 teaspoon minced shallot

• 1/2 teaspoon Maldon sea salt flakes or kosher salt

• 1/2 teaspoon fresh ground pepper

• 4 tablespoons finely diced French tarragon

Place the softened butter in a bowl. Whip the butter using a fork until it is creamy. Add the remaining ingredients and stir carefully until all ingredients are distributed through the butter. Set it aside if you are using it immediately or refrigerate if you plan to use it the following day or night but remove from the fridge an hour before using to let it soften.

My tip is to use Maldon sea salt flakes. If you have never had this salt, go out and buy it now. The crystal flakes are thin, crunchy, and beautiful. The texture of this salt can’t be beat in butter.

Spread the butter on grilled fish, steak, or corn. You will be licking your plate to get the last drop!