- 1/3 tarragon vinegar
- 1/4 shallots, minced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried whole tarragon
- 1 cup butter or margarine, softened
Combine first 4 ingredients in saucepan. Cook over medium heat, stirring occasionally, until mixture reduces to 2 tablespoons. Add butter, 1 tablespoon at time, stirring constantly with wire whisk. Cook until mixture thickens slightly. Yield: 1 cup.
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