Tarragon butter tastes delicious in baked potatoes and especially well with chicken, pork or a steak.

1 bunt tarragon

2 tablespoons mild vinegar

100 g butter (room temperature)

Salt and pepper

Pick the leaves of the tarragon and run them finely chopped in a blender finely. Stir together vinegar, tarragon and butter. Season with pepper. Put the butter cold until it is to be used. Can be made the day before you use it.


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