Preparation info
  • Makes a scant

    ½ cup

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Compound butter taken to the next level: It starts out as if you are making a béarnaise sauce, but the flavored vinegar is used to set off mustard.

It’s a lovely combination; use it on roast beef sandwiches or with Cumin Crisps.

Ingredients

  • 2 tablespoons minced shallot
  • ½ cup red wine vinegar
  • 1 tablesp

Method

  1. Combine the shallot, vinegar, and tarragon in a small saucepan and turn the heat to medium-high. Boil, stirring occasionally, until the shallot is just moist.
  2. Meanwhile, cream the butter with the mustard. When the reduction is ready, cool it off, then add it to the butter. Season to taste with salt and pepper and serve at once, or refrigerate in an airtight con