Bearnaise Butter

This recipe is great to rub under the skin of a Thanksgiving turkey, and also delicious stirred into hot cooked grits or mashed potatoes, melted over steamed broccoli or grilled asparagus. Also good over beef tenderloin. Total time does not include cooling time.

• Ready In: 10 mins
• Yields: 1 cup

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. 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. Remove from heat, and cool for 10 minutes.
3. Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.