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.