Béarnaise Butter

This recipe goes with Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish

Yield: Makes 1/2 cup
Recipe from Southern Living

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Ingredients

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

Preparation

  1. 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.
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