Bearnaise Butter
DESCRIPTION
Do you like bearnaise sauce but rather do other things than tempering eggs and vigorously whisking butter? Then this recipe is for you! You can make it well in advance, it's not hard nor demanding temperature-wise and it lasts like forever in the freezer (at least until you've eaten it all, which probably isn't that long).
Make a batch, put it in the freezer and when the grilled meat/veggies are steaming hot and ready to be eaten, you pop this badboy out of the freezer and grate it all over it like there's no tomorrow! As seen in the picture, you can also serve it in slices.
This recipe is probably enough for 20 people, but it's really handy to have in the freezer and grate over pretty much everything so might just as well make a big batch.
INGREDIENTS (20 portions)
400 g room temperature butter
3 tbsp white wine vinegar
3 tbsp water
1-2 tbsp dried tarragon
3-5 (depending on size) shallots
1-2 tbsp finely chopped fresh tarragon (optional)
1-2 tbsp finely chopped fresh parsley (optional)
Salt, freshly ground black pepper
INSTRUCTIONS
Finely chop the shallots. Fry in some butter on medium heat for a few minutes.
Add water and vinegar, bring to a boil and reduce until almost all liquid have evaporated. Allow to cool slightly.
Add the butter to a food processor together with the vinegar- and shallot mix. If you're lazy and/or don't have a food processor you can just stir it in, but this puts a lot of pressure on your shallot shopping skills (you don't want big pieces).
Season with some salt and pepper and mix until it’s almost smooth.
Finely chop (or just chop if you’re going to mix it) the tarragon and parsley and add to the butter. Stir or mix, depending on how big pieces you want (if you mix it it might become green, which isn’t very bearnaise-y, but the flavor will probably be more intense. Up to you!).
Put the butter on a piece of plastic wrap. Roll it to a sausage, then twist the ends and spin them until you get a nice, even shape. Put in the freezer and await a suitable grating moment.
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