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  • Writer's pictureJayne Avery

Tarragon and Parsley Butter

Updated: Mar 6, 2021

This recipe makes about 14 little pats of flower butter.



(you’ll also need about 12” of cling film)

2oz butter – room temperature

1tbs chopped fresh parsley

1tbs chopped fresh tarragon

Squeeze lemon juice – about ¼ tsp



  1. In a small mixing bowl beat butter until it is creamy

  2. Beat in the lemon juice

  3. Add the chopped herbs, distributing throughout the butter

  4. Place the cling film flat on the preparation surface

  5. Scoop the butter onto the cling film in an oblong about 1” wide and 6” long

  6. Roll up the butter in the cling film, making a log shape

  7. Twist the ends of the cling film and flatten the ends, the picture here is of Nasturtium and Viola Butter, but it shows how to twist the cling film

  8. Place in the fridge for a couple of hours until hard

  9. Take off the cling film and cut into approx 14 little pats


You can vary the type of butter you make by adding different herbs to the quantities suggested above. 


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