INGREDIENTS| 1/4 cup dry white wine 1 tablespoon white wine vinegar 1-1/2 teaspoons Durkee® Minced Onion 1/4 teaspoon Durkee® Tarragon Leaf 1/4 teaspoon Durkee® Garlic Salt 1/4 teaspoon Durkee® Coarse Ground Black Pepper 5 tablespoons butter, room temperature |
DIRECTIONS
Boil wine, vinegar, onion, tarragon, garlic salt and pepper in small saucepan over medium-high heat until liquid evaporates, about 2 to 3 minutes. Let cool.
Combine onion mixture with butter. Place in bowl OR shape into small log and refrigerate a minimum of 30 minutes.
Serve a pat of Bearnaise butter on hot grilled beef steaks.
durkee.com
Combine onion mixture with butter. Place in bowl OR shape into small log and refrigerate a minimum of 30 minutes.
Serve a pat of Bearnaise butter on hot grilled beef steaks.
durkee.com
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