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Béarnaise Butter

Béarnaise Butter

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

Southern Living SEPTEMBER 2012

  • Yield: Makes 1/2 cup

Ingredients

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

Preparation

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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Béarnaise Butter recipe

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