Tarragon and Sea Salt Butter

Ingredients

• 6 -8 sprigs of French tarragon, also known as estragon
• 1/2 of a lemon
• 1 shallot, minced
• 1 teaspoon of coarse sea salt
• 150 g / 5.3 oz of butter, at room temperature

Method

1. Rinse and pat dry the tarragon sprigs. Plug the leaves and chop roughly.

2. Rinse the lemon in hot water, pat dry and finely grate the zest.

3. Combine all ingredients, stir well with a fork and transfer into a butter dish of your choice.