Ingredients for Bearnaise Butter
- 1/4 cup dry white wine
- 1 tablespoon white wine vinegar
- 1 large shallot, finely minced
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon fresh tarragon, finely chopped
- Lemon Zest
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme, finely chopped
- pinch salt
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How to Make Bearnaise Butter
- In a small saucepan, combine 1/4 cup dry white wine, 1 tablespoon white wine vinegar, and 1 large shallot, finely minced. Cook over medium-high heat for 5 minutes, or until the liquid is reduced to 1 tablespoon.
- Remove from heat and let cool completely for at least 10 minutes.
- In a bowl, whisk together 1/2 cup (1 stick) unsalted butter, softened, 1 teaspoon fresh tarragon, finely chopped, 1/2 teaspoon fresh thyme, finely chopped, 1/4 teaspoon black pepper, and a pinch of salt.
- Gradually whisk the cooled wine reduction into the butter mixture until fully incorporated and smooth.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
3g
Fat
437g
Carbs
3g
