Bistro Butter


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


1⁄2 c
Beaujolais Nouveau or Beaujolais Villages wine
1 U
shallot, large, minced
1⁄2 t
black pepper, fresh, ground
4 U
tarragon springs, fresh
6 U
chervil stems
1⁄2 lb
Butter, salted, softened
2 t
green peppercorns, coarsely crushed
1 1⁄2 t
tarragon leaves, snipped


Reduce wine, shallots, pepper, tarragon, and chervil in a flared saucepan over moderate heat to 1/4 C, about 15-18 minutes. Strain and discard solids. Return wine reduction to the saucepan and reduce by half. Remove from heat and allow to cool to room temperature. Whip butter until smooth and light. Drizzle in wine reduction and whip to combine. Fold in peppercorns and tarragon until well combined. Shape into a log using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.