Béarnaise Butter
Inspired by the classic French steak accompaniment, this compound butter has all the luxurious richness of béarnaise sauce with a fraction of the effort. Once your steak is cooked and rested, simply add a slice of this butter and allow it to melt over the meat to add an impressive touch of sophistication. Store in the fridge for up to two weeks or in the freezer for up to three months.
Difficulty
Low
Time
5 min
Author
Kenwood
Ingredients
Servings
12
1 shallot, peeled, finely chopped
2 Tbsp fresh tarragon, coarsely chopped
2 Tbsp white wine vinegar
200 g unsalted butter, softened, cubed
1 tsp fine sea salt
0.5 tsp ground black pepper
Utensils
CHP80.000BK, CHP80.000SI, Knife Blade
Instructions
Step 1
Fit the Knife Blade.
Add the shallot, fresh tarragon, white wine vinegar, butter, salt and pepper into the chopper bowl.
Process for about 30 seconds, or until the mixture is smooth.
Scrape down the bowl with a spatula, if necessary, to ensure an even consistency.
Step 2
Lay a piece of greaseproof paper flat on a clean surface.
Place the blended butter in a strip along one edge of the paper.
Roll the paper tightly to shape the butter into a cylinder, then twist the ends to seal securely.
Refrigerate until firm.
Step 3
To serve
Slice the butter into 1 cm discs and place on top of cooked steaks to melt.
You can also prepare this recipe* with:
Products
Duo Prep 2-in-1 Chopper/Grinder CHP80.000SI