Whatever you are throwing on you BBQ these days, it will only get better with this béarnaise style herb butter on top. That is a promise. And even better, for everyone who loves béarnaise as much as I, this is way faster and easier to make than the classic sauce. What better way to pamper yourself and your steak, fish, veggies or potatoes, or simply plain baguette?
You can even make a good big batch and freeze some to keep for days when you feel really lazy, but still get that craving. Or, simply make it a day or two ahead if you’re having people over for dinner. Why not make it easy, and who wants to stay inside cooking on hot summer days anyway?
Béarnaise style herb butter
1 lbs (450 g) salted butter
3 1/2 tbsp yellow mustard
2 small shallot onions
4-5 sprigs (about 1 oz/30 g) fresh tarragon
1. Take the butter out of the fridge and let it soften for an hour or more. (It doesn’t have to be soft, but it will make your life easier in step 2. That is unless you want a free biceps workout). While the butter softens, chop the shallot onions finely, wash and dry the tarragon well and chop that too.
2. Stir all the ingredients well together in a bowl, making sure that the ingredients are evenly mixed. Transfer the herb butter into little glass or ceramic containers and cover with lid or cling film. Alternatively, divide the butter into two portions, place each on an individual piece of parchment paper, and shape them into rolls. Twist the ends of the parchment paper, and store the rolls in a plastic container or bag in the fridge or freezer.
If you freeze the butter, simply take it out a couple of hours before serving, and if you do the rolls, cut them into nice thick slices and serve on a small platter or board.