A dollop of bearnaise butter on the meat or potatoes can work wonders.It is especially suited for grilled meat and grilled vegetables.
Recipe for bearnaise butter
Bearnaise Butter
A dollop of bearnaise butter on the meat or potatoes can work wonders.
It is particularly suitable for grilled meat and grilled vegetables.
Can be frozen and taken out as needed.
Servings: grams
Bearnaise Butter
A dollop of bearnaise butter on the meat or potatoes can work wonders.It is especially suited for grilled meat and grilled vegetables.
Equipment
- Cutting Board
- Knife
- Bowl
- Hand Mixer Optional
Ingredients
- 250 gram Butter
- 1 clove Garlic up to 2, to taste
- 0.5 pcs. Chili red
- 0.5 pcs. Shallots
- 0.5 pcs. Lemon
- 5 gram Dijon Mustard
- 10 gram Tarragon fresh
- 1 pcs. Rosemary Sprigs
- 3 pcs. Thyme Stalks up to 4, to taste
Instructions
- Cut butter into small cubes and put in a bowl.
- Finely chop shallots, chili, herbs, and tarragon. Then put them in the bowl with the butter. Squeeze the lemon. Add lemon juice and Dijon mustard to the bowl.
- Knead and mix all the ingredients in the bowl with your fingers or a hand mixer.
- Once the bearnaise butter is kneaded together, place it in the middle of a piece of parchment paper and roll it into a sausage or, as I've done, pipe it out onto the parchment paper. I think it looks more festive.
- Put the bearnaise butter in the fridge. Let it cool for at least 20 minutes.