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My review
Tarragon Walnut Brown Butter Sauce
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Chef John
"There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce. That so many will not allow themselves to enjoy this tarragon walnut brown butter sauce makes me sad."
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Ingredients
20 m servings 105Original recipe yields 4 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
- Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
4/13/2016
Excellent. I didn't want to go through my entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce! I thought I had walnuts on hand but ...
Most helpful critical review
12/29/2017
I doubled the recipe because I wanted to serve with a whole steelhead trout we smoked for Christmas Eve and we found that doubling the lemon juice was too much. I would definitely make this agai...
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4/13/2016
Excellent. I didn't want to go through my entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce! I thought I had walnuts on hand but ...
8/20/2016
This is a keeper , My wife is allergic to walnuts ,opted for pecans instead . I love pecans , a welcome addition , Served with baked potato ,sour cream and green onions .
4/11/2015
simply AMAZING. I did make a few substitutions,pecans instead of walnuts and dill instead of tarragon. Served with wild rice blend and broiled tilapia. All my husband could say between bites wa...
7/23/2018
I made this recipe and it was awesome, but then I added another tbsp. tarragon and a small can of chunk pineapple. Even the kids loved it!
6/29/2018
I would give this recipe 10 stars if possible! I’ve made this sauce 3 time’s now with Sockeye Salmon, and it’s a huge hit!
1/5/2018
The first time I made it burnt the walnuts, the second time was spot on. I liked it a lot and I challenged it with Talipia and it made it better.
12/29/2017
I doubled the recipe because I wanted to serve with a whole steelhead trout we smoked for Christmas Eve and we found that doubling the lemon juice was too much. I would definitely make this agai...