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Ingredients
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 1 1/2 tablespoons tarragon vinegar
- 2 sticks unsalted butter, at room temperature
- 1/4 cup minced tarragon
- 1 tablespoon minced parsley
- 1 tablespoon minced chervil (optional)
- Kosher salt
- Pepper
Details
Adapted from food&wine.com
Preparation
Step 1
In a medium saucepan, combine the shallots, wine and vinegar and cook over moderate heat until all of the liquid has evaporated, about 5 minutes. Scrape the shallots into a medium bowl. Add the butter and beat with a handheld mixer until creamy. Fold in the herbs and season with salt and pepper.
Make Ahead:
The béarnaise butter can be refrigerated for 1 week or frozen for 1 month.
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