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Epicurious

Béarnaise Butter

4.1

(7)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel

Preparation

  1. Step 1

    Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.

    Step 2

    Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

TagsCondimentFrenchEuropeanTarragonHerbs & SpicesParsleyShallotVegetableGluten FreeNut FreeSimmerBon Appétit
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