½ cup butter
2T tarragon vinegar
4 tsp Dijon mustard
4 tsp lemon juice
1 tsp salt (do not use if using salted butter)
2T chopped fresh parsley
1T chopped fresh tarragon
Chill-(this is a strong, sharp flavoured butter.
You have to like tarragon for this one)
It goes great with steak or prime rib right off the grill.
Just place a pat of the butter on the hot beef and it melts and tastes like Béarnaise Sauce.
I received this recipe from Anna