Bearnaise Butter Recipe

Cooking Directions

• STEP 1.In a small saucepan, melt the butter over low heat.
• STEP 2.In a separate bowl, whisk together the egg yolks, tarragon, shallots, and vinegar.
• STEP 3.Slowly pour the melted butter into the egg yolk mixture, whisking constantly.
• STEP 4.Continue whisking until the mixture thickens and emulsifies.
• STEP 5.Transfer the bearnaise butter to a container and refrigerate until firm.
• STEP 6.Serve the bearnaise butter chilled or at room temperature.

Cooking Tips

• Make sure to whisk the egg yolk mixture constantly while pouring in the melted butter to prevent curdling.
• If the butter separates from the egg yolk mixture, try whisking in a tablespoon of warm water to bring it back together.
• You can customize the flavor of the bearnaise butter by adding other herbs or spices, such as chives or garlic.

Storage and Serving

• Store the bearnaise butter in an airtight container in the refrigerator for up to 1 week.
• To serve, spread the bearnaise butter on bread or rolls, or melt it over grilled meats or vegetables.
• You can also toss cooked pasta with the bearnaise butter for a creamy and flavorful pasta dish.