Instructions: In a 1- to 1 1/2-quart pan over low heat, melt butter and keep hot.

Meanwhile, in a 10- to 12-inch frying pan over high heat, boil shallots, tarragon, wine, and roast drippings, stirring often, until liquid is reduced to about 1/4 cup, 5 to 7 minutes. Keep hot.

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

Put egg yolks in a blender and whirl at high speed; add shallot mixture, then gradually pour in butter, adding it all in about 10 seconds. Stir in lemon juice to taste. Serve hot or at room temperature.

This recipe yields 1 cup.

Comments: This method gets the sauce hot enough to be bacteria-safe. The mixture should be smooth. If it curdles, to reconstruct, put 1 tablespoon hot water in a bowl and, whisking, pour curdled sauce into water.

Yield: 1 cup

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.