This recipe goes with Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish
Yield: Makes 1/2 cup
- 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.
Only you will be able to view, print, and edit this note.Add Note