Cabernet Bearnaise Sauce Recipe

• 3/4 c. butter or possibly margarine - (3/8 lb)
• 2 Tbsp. chopped shallots
• 2 tsp chopped fresh tarragon leaves (or possibly 3/4 tspn dry tarragon)
• 1/2 c. Cabernet Sauvignon (or possibly other dry red wine) Fat-skimmed drippings from roast
• 3 lrg egg yolks
• 1 Tbsp. lemon juice - (to 2)

1. In a 1- to 1 1/2-qt pan over low heat, heat butter and keep warm.
2. Meanwhile, in a 10- to 12-inch frying pan over high heat, boil shallots, tarragon, wine, and roast drippings, stirring often, till liquid is reduced to about 1/4 c., 5 to 7 min.
3. Keep warm.
4. Turn heat under butter to high and heat to 230 degrees (foam begins to brown), about 5 min.
5. Put egg yolks in a blender and whirl at high speed; add in shallot mix, then gradually pour in butter, adding it all in about 10 seconds.
6. Stir in lemon juice to taste.
7. Serve warm or possibly at room temperature.
8. This recipe yields 1 c..
9. Comments: This method gets the sauce warm sufficient to be bacteria-safe.
10. The mix should be smooth.
11. If it curdles, to reconstruct, put 1 Tbsp.
12. warm water in a bowl and, whisking, pour curdled sauce into water.
13. Yield: 1 c.

butter, shallots, tarragon, cabernet sauvignon, egg yolks, lemon juice

Taken from cookeatshare.com/recipes/cabernet-bearnaise-sauce-96899 (may not work)