Butter up….

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.

You can make flavored butter this way to fit any taste profile and this one could be used for pasta or another fish or even grilled steak. Enjoy!

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