Tarragon Sandwich Butter

Compound butter doesn’t need to be complicated. This one uses just two ingredients: unsalted butter and dried tarragon, and it turns a basic sandwich into something that tastes like it came from a French cafe.

The technique is the recipe. Rub the dried tarragon between your palms until it crumbles into a fine powder. This step releases the herb’s essential oils (you’ll smell the anise-like fragrance immediately) and breaks the leaves down small enough to blend smoothly into the butter. Skipping this leaves you with papery flakes that feel gritty in the spread.

Mix the powdered tarragon into the softened butter until completely smooth and evenly green-flecked throughout. That’s it. Ten minutes from start to finish.

Tarragon has a distinctive anise-like, slightly sweet flavor that pairs beautifully with chicken, turkey, eggs, and seafood sandwiches. Spread it on bread before building a roast chicken sandwich and the warm, herbal butter soaks into every layer. It also melts beautifully on a grilled cheese or a hot piece of fish.

Chef Tips

• Use unsalted butter so you can control the salt in your sandwich. Salted butter plus salty deli meat can be too much.
• Make a log: roll the mixed butter in plastic wrap into a cylinder and chill. Slice coins off as needed.
• This keeps in the fridge for up to a week, or freeze the log for up to 2 months. It thaws quickly.

Variations

• Lemon tarragon butter: Add a teaspoon of fresh lemon zest for a brighter, more citrusy compound butter that’s incredible on fish.
• Garlic tarragon butter: Blend in one minced garlic clove for a more savory spread that works as garlic bread with an herbal twist.