Recipe information
Yield
1 sticks (1/2 cup)
Ingredients
1/2 cup (1 stick) butter, at room temperature
1 tablespoon minced fresh tarragon
1 teaspoon fresh lemon juice
Preparation
Beat the butter with an electric mixer until fluffy, then stir in the tarragon and lemon juice. Using waxed paper, shape the butter into a log. (If you want to pipe the butter into decorative shapes, spoon it into a pastry bag fitted with a star tip.) Chill. Slice the butter log and place a few slices on top of grilled steak or fish.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
