bearnaise-butter-233412.json

{
    "directions": [
        "Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.",
        "Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)"
    ],
    "ingredients": [
        "1/2 cup chopped shallots",
        "1/2 cup white wine vinegar",
        "3 1/2 tablespoons chopped fresh tarragon, divided",
        "3 1/2 tablespoons chopped fresh Italian parsley, divided",
        "3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature",
        "1/2 teaspoon grated lemon peel"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Vinegar",
        "Tarragon",
        "Shallot",
        "Parsley"
    ],
    "title": "B\u00e9arnaise Butter",
    "url": "http://www.epicurious.com/recipes/food/views/bearnaise-butter-233412"
}