Add lemon juice, 1 1/2 tbsp white wine and egg yolks to small mixing bowl.
Using hand mixer, blend on medium for 2 minutes until frothy. Set aside.
Add shallot, salt, pepper, tarragon, vinegar, 1/4 cup white wine to sauce pan over medium heat.
Bring to light boil and continue to lightly boil and allow the mixture to reduce until there is barely any liquid left - next to none.
Add butter. Heat until butter gets bubbly then withdraw from heat.
Put mixer back into mixing bowl on low, and gently add the butter mixture from the pot a little at a time. You can stop the mixer briefly from time to time to use a spoon to pull the solids from the pot.
Once all the butter is in the mixing bowl continue to mix on low for 1 minute.
Cover mixing bowl and place in refridgerator to cool.
Once the mixture is thoroughly cooled, remove from fridge, put hand mixer into bowl as low and add 1 tbsp softened butter. Turn mixer to high and whip the butter into the mixture for about 2 minutes. This should stiffen the mixture into a spreadable consistency. If it's still a little soft or runny, add 1 more tbsp of butter and whip. That should do it. You'll get a feel for how much additional butter it takes to get it to that spreadable consistency.
Replace lid and put back in the fridge to finish cooling.
Serve a large dollop beside your steak. Also delicious mixed with sour cream on baked potatoes.
Ensure that when you are reducing the wine and vinegar with the tarragon that you allow as much of the liquid to boil off as possible. Remember - the more liquid left in the pot, the thinner the spread/sauce will be and the more work it'll be to make it spreadable like butter instead of pourable like sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 150 (93%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 143mg||44 %|
|Sodium 110.5mg||4 %|
|Potassium 43.9mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.3g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 162
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