Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Serves: Makes about 1/2 cup
Category: Sauces
3 tablespoons finely chopped fresh tarragon leaves or other
fresh herb (or, for a twist, Cilantro, plus 1 tablespoon chopped canned chipotle peppers)
1/2 teaspoon finely grated lemon zest, plus a few drops of
fresh lemon juice
1/2 teaspoon black pepper
8 tablespoons (1 stick) salted butter, at room temperature

Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, do the beating in a mixer.

Lay a 12-inch-square piece of waxed paper or plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
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