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Tarragon honey butter sauce served
Rich and velvety butter sauce infused with honey and fresh tarragon

Tarragon Honey Butter Sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is a distant, rustic relative of 'beurre blanc'. The velvety texture of butter, the sweetness of honey, and the acidity of lemon form a perfect trio, crowned by the distinctive, aniseed-peppery flavour of tarragon. Excellent with roast chicken or steamed vegetables, and ready in moments.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

In a small saucepan, bring the stock, lemon juice, and honey to a boil. Cook until reduced by half (approx. 3-4 minutes).

Tip: This reduction gives the sauce its concentrated flavour.
2 ✓

Turn the heat down to the lowest setting (or remove from the hob). Add the cold butter cubes in 2-3 batches whilst whisking continuously.

Tip: This is 'mounting' (monter au beurre): the cold butter melts slowly to form an emulsion with the liquid, giving you a creamy sauce rather than melted butter.
3 ✓

When all the butter has melted and the sauce is silky, stir in the chopped tarragon.

Tip: Do not boil again, or it will split!

Recipe FAQ

The sauce split (the oil separated), what should I do?
The base was too hot. Take it off the heat, put a spoonful of water in another bowl, and slowly drizzle the split sauce into it while whisking constantly.

Ingredients

  • 100 g Cold butter (cubed)
  • 10 g Fresh tarragon
  • 2 tbsp Honey
  • 1 tbsp Lemon juice
  • 50 ml Stock (or water)
  • 1 pinch Salt, pepper