The lazy bearnaise = Bearnaise flavored butter

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 tbsp Shallot
- 3 tbsp Tarragon
- 2 tbsp Tarragon, dried

Condiments
- 2 tsp Beauvais bearnaise essence
- 2 tsp Dijon mustard

Oils & Vinegars
- 1 tbsp Lemon juice or white wine vinegar

Dairy
- 400 g Butter

Found on mycopenhagenkitchen.com

Description

This post is also available in: DanishWho doesn’t love a good homemade bearnaise sauce? I know that I do! But considering how much I love that fat buttery sauce, I make it extremely rarely. First, I didn’t think I knew how to make it properly. I thought it was too complicated. Then I found out how easy it was when I used my immersion blender but for some reason I still didn’t manage to make it very often.I sometimes made a cold bearnaise dip using mayonnaise and bearnaise ingredients but when it comes to fat, I’m not too fond of rape seed oil, and this is best case scenario in mayo. Unspecified vegetable oils I avoid all together and the same goes for sunflower oil and soy oil. So I came up with a recipe for what we call “the lazy bearnaise” which is basically compound butter with bearnaise ingredients. And boy! Let it melt over your steak and it tastes 100% like you just whipped up the perfect bearnaise!There are two ways to make this bearnaise butter: The lazy way and the really lazy way. Lets look at them both beneath here:THE LAZY ONE200g of butter (room temperature)2 tsp of Dijon mustard1 tablespoon of lemon juice or white wine vinegar3 tablespoons of freshly chopped tarragon (or 2 tbsp dried tarragon)1 tablespoon of freshly chopped shallotTHE REALLY LAZY ONE200g of butter (room temperature)2 tablespoons of dried tarragon2 tsp of Beauvais bearnaise essence (yes, that nasty little yellow bottle)DIRECTIONS 1. In a bowl, mix the soft butter with the rest of the ingredients.2. Place the butter on a piece of parchment paper and roll it until you have a nice firm log. Close it firmly in both ends. Now put it in the fridge and let it harden. Store for about 1-2 weeks in the fridge and a few months in the freezer.3. Whenever you need it, you just cut a slice of bearnaise flavored butter and put it on your steak or patty. Yes, it even goes for breakfast! Oh yes!

Ingredients