Bearnaise Butter

1. 1

   Combine the vinegar, wine, shallot, peppercorns, and 2 tablespoons of the tarragon in a small saucepan.

2. 2

   Bring to a boil over high heat and cook until reduced to about 3 tablespoons, about 8 minutes Strain into a small bowl, pressing against the solids to extract as much liquid as possible.

3. 3

   Let the liquid cool to room temperature.

4. 4

   Discard the solids.

5. 5

   Put the butter into a medium bowl, add the cooled liquid, the remaining 2 tablespoons tarragon, the salt, coarsely ground black pepper, and parsley, and mix to combine.

6. 6

   Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld.

7. 7

   Remove from the refrigerator 30 minutes before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.