Clarified Tarragon Butter
Makes about 1½ cups
  • 2 cups butter
  • 1 tablespoon orange zest
  • 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. Skim milk solids off the top of butter with a spoon, discarding solids. Slowly pour remaining butter into a bowl, leaving solids in pan; discard solids.
  2. Stir tarragon into clarified butter.
Recipe by Paula Deen Magazine at