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James Beard's Tarragon Butter


  • One and one-half teaspoons crushed dried tarragon or 2 tablespoons chopped fresh tarragon
  • 6 tablespoons butter, at room temperature
  • 1 teaspoon salt
  • One-half teaspoon freshly ground pepper


  • Combine all ingredients. Put the mixture in the center of a large square of waxed paper and carefully roll into a log. Wrap, and either chill or freeze.