Name: Béarnaise Butter
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

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

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.)

TagsCondiment French European Tarragon Herbs & Spices Parsley Shallot Vegetable Gluten Free Nut Free Simmer Bon Appétit

Recipe notes

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