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My review
Tarragon Walnut Brown Butter Sauce
74k
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
- Metric
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 1115 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 .
9/24/2019
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
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...
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...
10/12/2019
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...
9/10/2019
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...
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!