Fresh Lemon and Tarragon Butter Sauce

  • Level: Easy
  • Yield: about 2 cups
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1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon finely chopped fresh tarragon leaves

1/4 cup minced shallots

2 fresh lemons, juiced


Cayenne pepper

1/4 cup heavy cream

1 1/2 sticks cold butter, cut into pieces


  1. In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.