Barnaise Butter
Elevate your dishes with the rich, herby decadence of Béarnaise Butter—a flavorful compound butter that brings classic French elegance to your table. This easy-to-make recipe combines softened unsalted butter with a tangy reduction of white wine vinegar, dry white wine, and finely minced shallots, then enhances it with fragrant chopped tarragon and optional chervil. A hint of lemon juice and a touch of creamy egg yolk give it a silky texture and balanced zest, while salt and freshly ground black pepper add the perfect finishing touch. Perfectly versatile, this Béarnaise Butter can be sliced and served atop grilled steaks, roasted vegetables, or delicate fish, elevating every bite with its luxurious flavor. With just 20 minutes of prep and cook time, this gourmet addition transforms ordinary dishes into truly spectacular meals.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 small shallot, finely minced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chervil, chopped (optional)
- 1 egg yolk
- 1 teaspoon lemon juice
- to taste salt
- to taste black pepper, freshly ground
Instructions
Take the butter out of the refrigerator to soften it to room temperature.
In a small saucepan, combine the white wine vinegar, white wine, and minced shallot. Place over medium heat and bring to a simmer.
Allow the liquid to reduce until approximately 1 tablespoon remains, then remove from heat and let it cool to room temperature.
In a mixing bowl, cream the softened butter using a spoon or spatula until smooth and pliable.
Add the cooled vinegar-wine reduction to the butter, ensuring that the shallots are incorporated.
Mix in the chopped tarragon and, if using, the chervil. Stir until evenly distributed.
Separate one egg yolk from its white and whisk the yolk with the lemon juice in a small bowl until combined.
Gently fold the egg yolk mixture into the butter, ensuring it is well incorporated, but avoid overmixing.
Season the Béarnaise butter with salt and freshly ground black pepper to taste.
Place a sheet of plastic wrap or parchment paper on a clean surface. Scoop the butter onto the center and shape it into a log or desired form.
Tightly wrap the butter in the plastic wrap, twisting the ends to seal, and refrigerate for at least 2 hours to allow the flavors to meld.
Slice the Béarnaise butter into rounds and serve over meats, vegetables, or fish for a decadent finishing touch.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 0.5 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.2 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
