FRESH HERB BUTTER
Steps:
- Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.
Nutrition Facts : Calories 23 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 3 g, ServingSize 1/2 cup (36 servings), UnsaturatedFat 0 g
GRILLED LOBSTER TAILS WITH HERB BUTTER
Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your grill to direct medium-high heat.
- In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
- Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
- Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.
LEMON TARRAGON BUTTER
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.-Michelle Clair, Seattle, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Nutrition Facts : Calories 103 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 110mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BAKED TILAPIA WITH HERB BUTTER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside.
- Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
- Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.
Nutrition Facts : Calories 351, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 393 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 47 grams
LEMON-HERB COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1/3 cup
Number Of Ingredients 8
Steps:
- In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
HERBED CHEESE SPREAD
This spread definitely lives up to its name. Flavored with six different herbss, it is one of the best cream cheese spreads I've had.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 10g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP RISOTTO WITH FRESH HERB BUTTER
This dish is finished with a delicious (and super-easy) basil and tarragon butter. For Zaar World Tour this is very Italian in origin.
Provided by Annacia
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in large saucepan over medium-high heat.
- Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
- Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
- Sauté 3 minutes.
- Add rice; stir 1 minute, add wine.
- Stir until wine is absorbed, about 2 minutes.
- Add clam juice (OR chicken stock) and bring to boil, reduce heat.
- Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
- Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
- Season herb butter to taste with salt and pepper.
- Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
- Simmer 2 minutes.
- Season with salt and pepper and spoon risotto into shallow bowls.
- Swirl some herb butter into top of each. Serve, passing cheese separately.
Nutrition Facts : Calories 539.8, Fat 19.1, SaturatedFat 11.2, Cholesterol 189, Sodium 1347.5, Carbohydrate 62.1, Fiber 2.1, Sugar 5.3, Protein 20.6
HERBED COMPOUND BUTTER
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams
PARSLEY AND CHIVE HERBED BUTTER
I just can't wait for summertime when my herb garden is in its' full bloom. One thing I really enjoy using fresh herbs in is Herbed Butters. Herbed butters are an easy and simple way of adding the delicious flavors of fresh herbs to your snacks and meals. Use on sandwiches, fresh baked breads, toast and crackers; add to grilled meats, fish, and vegetables. Imagine how impressed your guests will be when you serve butter mixed with fresh herbs from your own garden at mealtime! Don't limit yourself to just this recipe! You can create your own Herbed Butter recipes just by choosing between your favorite well flavored herbs such as Chives, Garlic, Parsley, Rosemary, Sage, Tarragon and Thyme. Enjoy!
Provided by - Carla -
Categories Very Low Carbs
Time 5m
Yield 1 8 oz portion Herbed Butter
Number Of Ingredients 5
Steps:
- Beat the herbs into the butter; add the lemon juice and seasoning and mix until smooth.
- Chill well before serving.
- Store in the refrigerator until ready to use or freeze in ice-cube trays for handy ready to use portions.
Nutrition Facts : Calories 1641.7, Fat 184.1, SaturatedFat 116.5, Cholesterol 487.6, Sodium 1311.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.4, Protein 2.4
HERBY FLAVOURED BUTTERS
Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak
Provided by Maxine Clark
Time 10m
Number Of Ingredients 19
Steps:
- Take100g/4oz softened butter and beat until creamy, then for...
- Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
- Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
- Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
- Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
- Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
- Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
- After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.
More about "herbed tarragon butter food"
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (3)Published May 10, 2022Category Recipe Roundup
- Creamy Tarragon Chicken. Simplify your evening with this easy and delicious French-inspired chicken dish. It’s creamy, flavorful, and tastes like fine dining.
- Carrot & Tarragon Soup. This simple and wholesome soup will nourish your body and your soul. It’s loaded with veggies and fresh herbs, and the flavors are delectable!
- Tarragon Tuna Salad. Buh-bye boring tuna salad! This recipe is super flavorful and full of fun texture. If you love tuna but not tuna salad… this one might just change your mind.
- Tarragon Chicken Salad. Like the recipe above, tarragon is a game-changer for chicken salad. This peppery little herb will take your old chicken salad recipe from meh to marvelous!
- Asparagus with Tarragon Vinaigrette. This simple, healthy side is as tasty as it is good for you. It’s so fresh and super flavorful! Plus, both asparagus and tarragon have some amazing health benefits.
- Lemony Tarragon Spritzers. If you want something sweet, summery, and totally refreshing, this is the spritzer for you! It perfectly combines fresh lemon juice and bold tarragon.
- Paula Deen’s Crockpot Potato Soup. If a recipe comes from Paula Deen, you know it’s hearty and amazing. And this Crock-Pot potato soup is the epitome of rich, delicious comfort food.
- Green Goddess Chicken. You absolutely must try this green goddess chicken recipe. It’s green because it’s loaded with herbs and it’s goddess because it’s DIVINE.
- Green Beans with Tarragon. I’ve always loved green beans. And luckily, they taste even more yummy paired with tarragon. Serve them in some butter with salt, pepper, and tarragon for a delicious side dish.
- Sautéed Fish with Mustard Tarragon Cream Sauce. Tarragon and fish go together like peanut butter and jelly. Honestly, it’s a match made in culinary heaven because it’s light, fresh, and delectable.
COMPOUND HERB BUTTER WITH TARRAGON AND PARSLEY RECIPE …
From altonbrown.com
5/5 (3)Total Time 2 hrs 10 minsCategory Sauces & Condiments
- Load the butter in your stand mixer’s work bowl, and with the paddle attachment on medium-low speed, beat until the butter softens and lightens in color, stopping occasionally to scrape down the sides of the bowl, 5 to 7 minutes total.
- Add the chopped herbs and the salt, then beat on low speed until incorporated, about 2 minutes. Scoop the butter onto a sheet of parchment paper, fold the paper over the top of the butter, then, while holding the paper, push the straight edge of a sheet pan forward against the butter so that it forms a smooth cylinder that’s about 6 inches long. Refrigerate until firm, at least 2 hours or up to overnight.
- Serve a dollop over hot steak, chicken, fish, or veggies. Tightly wrapped in plastic wrap, butter can be stored up to 1 week in the fridge.
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