Bearnaise Butter

• 14 cup dry white wine
• 1 tablespoon tarragon vinegar
• 1 12 teaspoons dehydrated onion
• 14 teaspoon dried tarragon
• 14 teaspoon garlic salt
• 14 teaspoon black pepper
• 5 tablespoons butter, room temperature

1. Boil wine, vinegar, onion, tarragon, garlic salt and pepper in small saucepan over medium-high heat until liquid evaporates, about 2 to 3 minutes.
2. Combine onion mixture with butter.
3. Place in bowl or shape into a small log and refrigerate a minimum of 30 minutes.

white wine, tarragon vinegar, onion, tarragon, garlic, black pepper, butter

Taken from www.food.com/recipe/b-arnaise-butter-238339 (may not work)