BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGBEARNAISE BUTTER
We like to keep well wrapped compound butters like this one in our freezer for a quick way to add elegance to a steak or vegetable dish.
Ingredients:
3 tablespoons sherry vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons shallots, minced
1 tablespoon tarragon, chopped
1 tablespoon Italian parsley, chopped
1 cup butter, softened
1/2 cup good quality commercial mayonnaise
Method:
In sauce pan, combine vinegar, peppercorns, shallots. Bring to boil and reduce liquid to 1 tablespoon; cool. Place the butter in a stand mixer and whip until softened; add cooled reduction and blend to combine. Season with Salt and pepper. Add the parsley and tarragon leaves. Dump butter onto fresh parchment or waxed paper and roll up into smooth cylinder log shape. Wrap with outer layer of foil for longer term freezing. Label and date.
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