Melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and let stand for 3 minutes. The butter should settle into three layers: a frothy top, a clear yellow middle and a milky bottom.
Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white sediment in the pan. Discard the froth and solids. If necessary, repeat the skimming process on the remaining butter in the bowl.
Add the tarragon, lemon zest and 2 tablespoons of the lemon juice to the warm butter.
Transfer the butter to a warmed dipping bowl.
By Bob Blumer
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.