Bearnaise Butter

• 1/2 cup white wine vinegar
• 2 tablespoons dry white wine
• 1 large or 2 small shallots, finely diced
• 1/2 teaspoon black peppercorns
• 4 tablespoons finely chopped fresh tarragon
• 1/2 pound (2 sticks) unsalted butter, softened
• 1 teaspoon kosher salt
• 1/8 teaspoon coarsely ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley

1. Combine the vinegar, wine, shallot, peppercorns, and 2 tablespoons of the tarragon in a small saucepan.
2. Bring to a boil over high heat and cook until reduced to about 3 tablespoons, about 8 minutes Strain into a small bowl, pressing against the solids to extract as much liquid as possible.
3. Let the liquid cool to room temperature.
4. Discard the solids.
5. Put the butter into a medium bowl, add the cooled liquid, the remaining 2 tablespoons tarragon, the salt, coarsely ground black pepper, and parsley, and mix to combine.
6. Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld.
7. Remove from the refrigerator 30 minutes before using.

white wine vinegar, white wine, shallots, black peppercorns, fresh tarragon, unsalted butter, kosher salt, ground black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/bearnaise-butter-382809 (may not work)