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Tarragon Walnut Brown Butter Sauce

Rated as 4.6 out of 5 Stars
74k

"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 105
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 105 calories; 11.1 1.9 0.8 23 2 Full nutrition

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Reviews

Read all reviews 11
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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 .

Very good. Easy to make, this recipe is good for about 3 servings. I think I put to much salt in it though. I will be cautious next time. Thanks

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...

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...

Made almost as written and served over Lingcod. I burned the walnuts on my first attempt and had to start over. Second time around, it was perfect. I did use half the amount of lemon juice calle...

Absolutely delicious. I chose pickerel fillets because they are local and wow, the toasted walnuts really go well with this dish. I used 1 tsp of dry tarragon because I hadn't any fresh tarrago...

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!

Restaurant quality for sure!