Tarragon Walnut Brown Butter Sauce Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tarragon Walnut Brown Butter Sauce Recipe). 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.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Tarragon Walnut Brown Butter Sauce Recipe

Ingredients

3 tablespoons unsalted butter

¼ cup freshly squeezed lemon juice

1 tablespoon chopped fresh tarragon

2 tablespoons chopped walnuts

salt and freshly ground black pepper to taste

Parker's Famous Margaritas

Side Dish

Directions

Step 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.

Step 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.

Nutritional Information

Tarragon Walnut Brown Butter Sauce Recipe

Servings Per Recipe:4

Calories: 105.1

% Daily Value *

Protein: 0.8g 2%

Carbohydrates: 1.9g 1%

Dietary Fiber: 0.3g 1%

Sugars: 0.5g

Fat: 11.1g 17%

Saturated Fat: 5.7g 29%

Cholesterol: 22.9mg 8%

Vitamin A Iu: 279.3IU 6%

Niacin Equivalents: 0.2mg 1%

Vitamin C: 7.1mg 12%

Folate: 5.9mcg 2%

Calcium: 9.8mg 1%

Iron: 0.1mg 1%

Magnesium: 7.7mg 3%

Potassium: 44.5mg 1%

Sodium: 1.5mg

Calories From Fat: 99.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.