Print Bearnaise Sauce

1 T. lemon juice

 3 egg yolks

1T. dry white wine

 ½ cup firm butter

 1 T. fresh tarragon or ½ t. dried leaves

 Stir egg yolks, lemon juice and wine vigorously in a double broiler.  Add ¼ cup of the butter.  Heat over very low heat, stirring constantly with wire whisk, until butter is melted.  Stir in remaining butter in pats, whisk over low heat until thick, about 15-20 minutes.  (Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.)  After sauce thickens, stir in tarragon. Serve hot with filet mignon.

This fool proof sauce is based on a Betty Crocker Recipe.  It always turns out perfect!