Clarified Orange-Tarragon Butter

clarified butter for shrimp
Clarified Orange-Tarragon Butter
Makes about 1 1/2 cups
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  1. 2 cups butter
  2. 1 tablespoon orange zest
  3. 1 tablespoon minced fresh tarragon
  1. In a medium saucepan, cook butter and orange zest over medium-low heat for 5 minutes or until melted. Using a spoon, carefully skim off and discard milk solids from top of butter. Slowly pour remaining butter into a small bowl, leaving behind solids in pan to be discarded. Stir tarragon into butter. Cover and refrigerate up to 1 week.
Paula Deen Magazine