Bearnaise Butter
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 78.78 ml dry white wine
- 14.79 ml white wine vinegar
- 2 shallots, minced (about 1/4 cup)
- 177.44 ml butter, softened
- 14.79 ml fresh tarragon, chopped
- 4.92 ml lemon zest
- 0.61 ml black pepper
directions
- 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
- Remove from heat, and cool for 10 minutes.
- Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
breezermom
United States