Ingredients for Barnaise Butter
- 1/4 cup dry white wine
- 2 tablespoons white wine vinegar
- 0 dehydrated onion
- 1 tablespoon fresh tarragon
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (2 sticks) unsalted butter
- 1 small shallot
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How to Make Barnaise Butter
- In a small saucepan, combine 1/4 cup dry white wine, 2 tablespoons white wine vinegar, 1 small shallot (finely minced), 1 tablespoon fresh tarragon (chopped), 1/4 teaspoon garlic salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until the liquid is almost completely evaporated, about 2-3 minutes. Be careful not to burn the mixture.
- Remove from heat and let the mixture cool slightly.
- In a medium bowl, whisk together the cooled reduction and 1 cup (2 sticks) of unsalted butter, softened to room temperature. Whisk until the butter is fully incorporated and the sauce is smooth and emulsified.
- Transfer the Barnaise butter to a small bowl or shape it into a log using parchment paper. Refrigerate for at least 30 minutes to allow the flavors to meld and the butter to firm up.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
36g
Carbs
0g
