Barnaise Butter Recipe

Ingredients for Barnaise Butter

• Dry White Wine
• Tarragon Vinegar
• Dehydrated Onion
• Dried Tarragon
• 1/4 teaspoon garlic salt
• Black Pepper
• 1 cup (2 sticks) unsalted butter, softened

How to Make Barnaise Butter

1. 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.
2. Reduce heat to low and simmer until the liquid is almost completely evaporated, about 2-3 minutes. Be careful not to burn the mixture.
3. Remove from heat and let the mixture cool slightly.
4. 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.
5. 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.
6. Serve chilled or at room temperature. Enjoy!