TARRAGON BUTTER
This seasoned butter is a delicious way to add great herb flavor and a hint of color to your favorite breads and vegetables.-Connie Moore, Medway, Ohio
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
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 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRILLED NEW POTATOES WITH TARRAGON BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high.
- Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.
- In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.
- Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).
CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
BOILED LOBSTERS WITH TARRAGON BUTTER
Categories Quick & Easy Low/No Sugar Wheat/Gluten-Free Lobster Summer Tarragon Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
- Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
- Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Spoon some tarragon butter over each lobster tail and serve remainder on the side.
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.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Steps:
- Pat the scallops dry and sprinkle with salt and pepper.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about 1/4 cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.
SCALLOPS WITH TARRAGON BUTTER
From Food & Wine ad on my computer home page today! Thought I'd share. It says "You can't go wrong with scallops in a white-wine butter sauce, and tarragon makes it all the better. Be careful not to heat the sauce too much or it may separate".
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.
- Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
- Wipe out the pan.
- Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting.
- Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce.
- Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
Nutrition Facts : Calories 360.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 94.4, Sodium 960.8, Carbohydrate 5.8, Fiber 0.2, Sugar 0.2, Protein 29.3
DIJON TARRAGON BUTTER
Softened butter blended with Dijon mustard and fresh tarragon makes a terrific topper for pork chops, mashed potatoes and more.
Provided by My Food and Family
Categories Home
Time 45m
Yield 32 servings, 1 Tbsp. each
Number Of Ingredients 3
Steps:
- Beat all ingredients with electric hand mixer on medium speed until well blended. Spoon into airtight container.
- Refrigerate at least 30 min. or until firm.
- Spoon 1 Tbsp. of the butter mixture over each 3-oz. serving of cooked pork chops.
Nutrition Facts : Calories 50, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FILET MIGNON WITH TARRAGON BUTTER
Make and share this Filet Mignon With Tarragon Butter recipe from Food.com.
Provided by RecipeNut
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
- Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
- Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.
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