Beurre d'Estragon (Tarragon Butter)

Ingredients

• 125 grammes very fresh tarragon leaves
• 250 grammes butter

Instructions

1. Blanch 125 grammes of very fresh tarragon leaves for 2 minutes, drain them, refresh them and press them dry.
2. Pound them.
3. Add 250 grammes of butter.
4. Pass through the étamine.