Here’s how I made the tarragon butter for the oysters last nite.
I put about a third of a stick of Kerrygold butter in my food processor with about a tablespoon of dried tarragon. I added a dab of diced garlic, a pinch of Kosher salt, a couple of grinds each of black pepper and red pepper. I also added a couple of tablespoons of fresh grated Parmesan cheese. As Jamie Oliver would say, I “whazzed” it up and then used a spatula to put it on the raw oysters.