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This recipe was uploaded by Despina33
In a small saucepan, heat the butter slowly until it begins to turn golden. Strain into a bowl and add the remaining ingredients. Stir to combine. Season with pepper.
For the Shallot-tarragon Butter
In a small saucepan over medium heat, soften the shallot in 30 ml (2 tablespoons) butter. Deglaze with the vinegar. Reduce until dry. Add the wine. Reduce until dry. Add the butter and continue cooking over low heat until melted. Add the tarragon. Season with pepper.