Bearnaise Butter

7 ingredients
3 steps

Ingredients

  • 1/3 cup dry white wine
  • 1 tablespoon white wine vinegar
  • 2 shallots, minced (about 1/4 cup)
  • 3/4 cup butter, softened
  • 1 tablespoon fresh tarragon, chopped
  • 1 teaspoon lemon zest
  • 1/8 teaspoon black pepper

Directions

  1. 1
    Cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons
  2. 2
    Remove from heat, and cool for 10 minutes.
  3. 3
    Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.

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