Beurre a la Béarnaise Recipe<br /><br />Yeah - you got us... this is just a fancy way of saying "Compound butter that tastes like Béarnaise sauce". It's something that is easier to make than Béarnaise sauce, and you would use it in places where Béarnaise can sometimes seem 'too heavy'. This is a compound butter that we love to put on top of a steak or other grilled meats, rub it under the skin of a chicken or turkey you are about to roast, put it on grilled bread, roasted veggies...<br />Ingredients:<br />80g shallot<br />¼ cup (60 mL) white wine<br />1½ Tbsp (22 mL) white wine vinegar<br />¼ cup (60 mL) fresh tarragon - 2 Tbsp (30 mL) dry tarragon<br />1 Tbsp (15 mL) dry chevril<br />½ lb (250g) butter at room temp<br />1 Tbsp (15 mL) chopped fresh parsley<br />Salt & pepper to taste<br /><br /><br />Method:<br />Mince the shallots and place in a saucier with the wine, vinegar, and tarragon.<br />If you can't find fresh chevril, throw the dried chevril in as well.<br />Gently cook and stir until all of the liquid has evaporated.<br />Transfer to a bowl and allow to cool to room temp.<br />Add butter to bowl and whip.<br />Add parsley, slat and pepper and continue to whip.<br />Roll in parchment paper into a log and refrigerate until hard.<br />Will keep wrapped in the fridge for 2 weeks, or 2 months in the freezer.
