Béarnaise Butter

For those who love the taste of a Béarnaise sauce, this is a recipe that does not require eggs and therefore can be frozen and served as needed. Surprisingly, it tastes just as good as the "proper" sauce. Serve on grilled meats, seafood and vegetables just before serving.

3 Tbsp. white wine or tarragon vinegar
2 Tbsp. water
1 tsp. white peppercorns, freshly crushed
1 shallot, finely minced
1 cup unsalted butter, softened (250 g)
2 Tbsp. fresh tarragon leaves, finely chopped
2 Tbsp. fresh chervil, parsley, tarragon or fennel, finely chopped
½ tsp. lemon juice, freshly squeezed
1⁄8 tsp. kosher or sea salt

Combine vinegar, water, peppercorn and shallots in a saucepan and simmer until the liquid is well reduced. Cool.

Using a fork, combine softened butter, tarragon, chervil, lemon juice, and salt. Add cooled shallots and liquid. Mix well.

Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.

Cut butter into 1/3" thick slices while it's cold. Bring to room temperature before using. Will keep for up to a week, chilled in the refrigerator.

Makes 4 servings.