Bearnaise Butter

Recipe

Side Dish
Bearnaise Butter

Primary Media

Slices of bearnaise butter stacked with parchment paper in a blue bowl

User Rating

3 out of 5 stars
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11 ratings

Recipe Data

8
Servings
5min
Prep
5min
Total

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    Description

    Use this compound butter to finish your grilled salmon - or even grilled veggies - with fresh, aromatic flavors.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    8 tbsp.Hy-Vee unsalted butter, at room temperature
    1 ½ tbsp.white wine vinegar
    2 tsp.finely chopped shallot
    2 tsp.minced fresh tarragon
    1 tsp.minced fresh Italian parsley
    ½ tsp.kosher salt
    tsp.Hy-Vee cracked black pepper

    Directions

    1. Place butter in a food processor. Add vinegar, shallot, tarragon, parsley, salt and pepper. Cover and process until well blended. Spoon mixture onto a piece of parchment paper. Roll to create log shape. Twist ends of paper to seal. Refrigerate log until firm, about 3 hours.

    Nutrition facts

    Servings

    100 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 30mg
    • Sodium: 120mg
    • Total Carbohydrates: 0g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 0%
    0%
    Iron 0%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.