Cabernet Bearnaise Sauce Recipe

1. 1

   In a 1- to 1 1/2-qt pan over low heat, heat butter and keep warm.

2. 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. 3

   Keep warm.

4. 4

   Turn heat under butter to high and heat to 230 degrees (foam begins to brown), about 5 min.

5. 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. 6

   Stir in lemon juice to taste.

7. 7

   Serve warm or possibly at room temperature.

8. 8

   This recipe yields 1 c..

9. 9

   Comments: This method gets the sauce warm sufficient to be bacteria-safe.

10. 10

    The mix should be smooth.

11. 11

    If it curdles, to reconstruct, put 1 Tbsp.

12. 12

    warm water in a bowl and, whisking, pour curdled sauce into water.

* Per serving · 4 servings · Values may vary.

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