Brown Tarragon Butter

  • Preparation 10 MIN
    Cooking 5 MIN
    Chilling 20 MIN
  • Makes 1/2 cup (125 ml)



  1. Place 3 tablespoons (45 ml) butter and the vinegar in a small skillet and slowly bring to a boil. Cook until yje butter turned nut-brown. Pour into a bowl immediately to stop the cooking. Let cool until lukewarm, about 15 minutes.
  2. Place the remaining butter, the browned butter and the tarragon in a bowl or a small food processor and mix well. Transfer to a ramekin and refrigerate for about 20 minutes.
  3. Serve with corn on the cob, fish, asparagus or grilled chicken.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 tablespoon (15 ml)

Content % Daily Value
Calories 105  
Total Fat 11.7 g  
Saturated Fat 7 g  
Sodium (salt) 85 mg  
Carbohydrates 0 g  
Fibre 0 g  
Protein 0 g