Bearnaise Butter

Recipe Image
Print Print Recipe | Full | 4x6 | 3x5

Serves 8 (about 1 tablespoon each).

All you need:

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

All you do:

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 information per serving:
Calories: 100
Carbohydrate: 0g
Cholesterol: 30mg
Dietary Fiber: 0g
Fat: 12g
Protein: 0g
Saturated Fat: 7g
Sodium: 120mg
Sugars: 0g
Trans fats: 0g

Daily nutritional values:
8% vitamin A
0% vitamin C
0% calcium
0% iron