Cabernet Béarnaise Sauce

Method/Steps

1. In a large pan set over low heat, melt butter.

2. Meanwhile, in a large frying pan over high heat, boil shallots, tarragon, wine and roast drippings, stirring often, until lipide is reduced to about 1/4 cup, about 5 minutes. Keep hot.

3. Turn heat under butter to high and heat until foam begins to brown, about 5 minutes.

4. Put egg yolks in a blender and process at high speed; add shallot mixture, then gradually pour in butter, adding it all in quickly. Stir in lemon juice to taste. Serve hot or at room temperature.