Place 3 tablespoons (45 ml) butter and the vinegar in a small skillet and slowly bring to a boil. Cook until yje butter turned nut-brown. Pour into a bowl immediately to stop the cooking. Let cool until lukewarm, about 15 minutes.
Place the remaining butter, the browned butter and the tarragon in a bowl or a small food processor and mix well. Transfer to a ramekin and refrigerate for about 20 minutes.
Serve with corn on the cob, fish, asparagus or grilled chicken.
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