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Ingredients
Reduction
- 45 ml tarragon vinegar
- 30 ml dry white wine
1 tsp shallot finely minced- 5 g fresh tarragon chopped
- 3 black peppercorns cracked
15 ml water
Butter
200 g unsalted butter softened- 4 g fresh tarragon leaves finely chopped
2 tsp lemon juice- ½ tsp lemon zest finely grated
salt to taste
1 pinch black pepper- 1 pinch Espelette pepper
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the vinegar, wine, shallot, reduction tarragon and peppercorns in a small saucepan. Simmer until almost dry, watching closely near the end.
- Stir in the measured water, strain through a fine sieve and cool completely. Weigh 6 g of the cooled reduction for the base butter batch; reserve any extra separately.
- Mix the softened butter with the weighed reduction, fresh finishing tarragon, lemon juice and zest. Season to taste with salt, black pepper and Espelette.
- Spoon into a small covered container or form into a wrapped log. Refrigerate until firm, allowing about 3 hours before slicing.
- Keep refrigerated at 40°F or below and use within 2 days, or freeze promptly. Keep extra reduction refrigerated for use within 2 days or freeze it separately.
Notes
The base batch uses 6 g prepared reduction, rounded from the recorded butter ratio.
This is compound butter, with no egg yolks.
The reduction contains wine; cooking is not a promise of complete alcohol removal.
