Béarnaise Butter
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1/2 cup white wine vinegar
2 tablespoons dry white wine
1 large or 2 small shallots, finely diced
1/2 teaspoon black peppercorns
4 tablespoons finely chopped fresh tarragon
1/2 pound (2 sticks) unsalted butter, softened
1 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Step 1
Combine the vinegar, wine, shallot, peppercorns, and 2 tablespoons of the tarragon in a small saucepan. 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. Let the liquid cool to room temperature. Discard the solids.
Step 2
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. Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld. Remove from the refrigerator 30 minutes before using.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
