Bearnaise Butter - cooking recipe

Ingredients

1/3 cup dry white wine
1 tablespoon white wine vinegar
2 shallots, minced (about 1/4 cup)
3/4 cup butter, softened
1 tablespoon fresh tarragon, chopped
1 teaspoon lemon zest
1/8 teaspoon black pepper

Preparation

Cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons
Remove from heat, and cool for 10 minutes.
Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.