Start by soaking the dried tarragon in the lemon juice. This step helps to rehydrate the herb and infuse it with the lemony flavor. You'll want to let it sit for a few minutes while preparing the other ingredients.
Place the shallot in a food processor and give it a good blitz until finely chopped. This will ensure that the flavor of the shallot is evenly distributed throughout the butter.
Use a spatula to push the sides down, then add the soaked tarragon with its lemon juice and the remaining ingredients: a good grind of black pepper and the salted butter. This combination will create a wonderfully aromatic and flavorful butter.
Pulse the mixture in the food processor until you have a well-combined butter. You want it to be smooth yet still have a bit of texture from the shallot and tarragon.
Lay a large strip of cling film out on your work surface. Spoon the butter mixture into a rough log onto the long edge of the cling film. Make sure to keep it centered for rolling.
Carefully roll the cling film around the butter, pinching the ends together to form a tight log. You’ll want to roll it tightly so that it holds its shape when chilled.
Once you have a nice tight log, tie a quick knot in the ends of the cling film to secure it. This step is crucial for keeping the butter fresh and maintaining its shape during storage.
Store your Tarragon Lemon Butter in the fridge. Let it chill for at least an hour to firm up before using it. This will help the flavors meld beautifully together.
When ready to serve, simply slice the butter into rounds and enjoy it on your favorite dishes!
