Bearnaise Butter
By Nichole Dailey
Bearnaise sauce, made by carefully whisking eggs and melted butter with fresh tarragon, is a classic French accompaniment to steak. This compound butter delivers those same classic flavors but without the eggs and the fuss of having to emulsify ingredients. While it’s perfect with beef, the butter would also be great on grilled salmon, roast chicken, or swirled into mashed potatoes.
Prep Time
5 Min
Ingredients
This recipe serves:
4
Units of Measurement:
main
| 4 Ounce | salted butter, softened |
| 1 | small shallot, chopped |
| 2 Teaspoon | chopped fresh tarragon |
| Finely grated zest of 1 lemon | |
| 2 Teaspoon | fresh lemon juice |
Steps
1
Combine all the ingredients in a small food processor and mix until well combined. Alternatively, finely chop the shallot and tarragon, and mash the ingredients together well with a fork. Use right away or refrigerate for up to 5 days or freeze for up to 3 months. Note: For pats of butter, transfer the butter to a piece of plastic wrap or parchment, shape it into a log, and refrigerate to easily slice.
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