Barberian Steak House’s Famous Bearnaise Butter

Recipe by: Chef Bob Bermann, Barberian Steakhouse
Cuisine: American

# of servings: 

Barberian Steak House’s Famous Bearnaise Butter


3 medium shallots, finely minced
2/3 cup (150 mL) dry white wine
2/3 cup (150 mL) Maille White Wine Vinegar
2 Tbsp. (2 g) fresh tarragon, finely chopped
7 Tbsp. (100 mL) Maille Tarragon Mustard
1 cup (240 g) + 2 tsp (10 g) softened unsalted butter


1. Put shallots, wine and vinegar in a non-reactive pot with a couple of sprigs of tarragon. Slowly reduce until 90% of the liquid has evaporated. Remove tarragon and cool to room temperature.

2. In a mixer, blend shallot reduction with remaining ingredients until well blended.

3. Place in a square of cling film and wrap tightly to form a long cylinder. Refrigerate for at least four hours.

4. Slice Into medallions and use medallions to top grilled steak, fish or vegetables.