-
-
My review
Tarragon Walnut Brown Butter Sauce
56k
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."
Added to shopping list.
Go to shopping list.
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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 79 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...