Tarragon Butter

Ingredients: 

• 1 teaspoon blended oil
• 1 tablespoon minced shallots
• 1/2 cup white wine
• 1/4 cup fresh tarragon
• 1/2 pound (2 sticks) unsalted butter, at room temp
• 2 teaspoons lemon juice
• Salt

Method: 

1. In a saucepan, heat the oil over medium heat and cook the shallots until translucent, 3-4 minutes. Add the white wine and tarragon. Reduce the liquid to 2 tablespoon and cool
2. In a food processor, whip the butter and add the tarragon mixture, lemon juice, and salt to taste.
3. Mound the butter on a sheet of plastic wrap and roll into a log 1.5 inches in diameter.
4. Refrigerate or freeze until needed.