Recipe Details

This classical French compound butter is a simple blend of tarragon vinegar, fresh tarragon leaves and French’s Dijon.

  1. Combine the vinegar and tarragon in a medium bowl. Blend in the Dijon and soft butter.
  2. Roll butter up into 1½” by 8” cylinders in plastic wrap. Refrigerate for 3 hours to overnight for easier handling.
  3. Leave butter at room temperature for bread service.

CHEF’s TIP!

Use salted butter or add salt to taste if you are using un-salted butter.


Use English or premium high fat butter for a richer final product.


This butter is ideal on steaks, chops, and burgers or as a full flavored compound butter for house made rustic breads.


Variations include replacing tarragon with other herbs such as basil, oregano, rosemary, chervil or thyme.


Additions like cracked black pepper, fresh lemon juice and lemon zest and even chopped sautéed mushrooms or caramelized minced onion and garlic add interest.