Béarnaise Butter with Taragon Mustard

Use this luxurious compound butter to finish your grilled salmon, steak or grilled veggies - with fresh, aromatic flavours.

3 medium shallots, finely minced
2/3 cup dry white wine (150 mL)
2/3 cup Maille White Wine Vinegar (150 mL)
2 Tbsp. fresh tarragon, finely chopped (2 g)
7 Tbsp. Maille Tarragon Mustard (100 mL)
1 cup + 2 tsp. softened unsalted butter (240 g) + (10 g)

Put shallots, wine and vinegar in a non-reactive pot with a couple of sprigs of tarragon. Slowly reduce until 90% of the liquid has evaporated. Remove tarragon and cool to room temperature.

In a mixer, blend shallot reduction with remaining ingredients until well blended.

Place in a square of cling film and wrap tightly to form a long cylinder. Refrigerate for at least four hours.

Slice Into medallions and use medallions to top grilled steak, fish or vegetables.