Béarnaise Butter

Recipe from


1 cup butter, softened
2 tablespoons Pickled Shallots, minced
1 1/2 tablespoons chopped fresh tarragon
1/4 teaspoon freshly ground pepper


Beat butter, minced Pickled Shallots, chopped tarragon, and freshly ground pepper at medium speed with an electric mixer until combined. Spoon butter onto plastic wrap; roll tightly, forming a log. Serve immediately, or chill until ready to serve. Store in refrigerator up to 2 weeks.


James Petrakis,

The Ravenous Pig: Seasons of Florida

September 2012
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