Total Time
15mins
Prep 10 mins
Cook 5 mins

The name is somewhat of a misnomer - this sauce is actually bear-free!

Directions

  1. Combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure.
  2. Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
  3. Set aside to cool to lukewarm.
  4. Strain the mixture into a small bowl; whisk in the egg yolks.
  5. In a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil.
  6. Whisk the egg yolk mixture into the butter.
  7. Microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds.
  8. Cook only until mixture starts to thicken.
  9. Season to taste with salt and pepper.
Most Helpful

Excellent recipe. Chose it cause I got a kick out of the name. Liked the use of the microwave. Turned out perfect, used it for Eggs Oscar. Thanks for sharing.

L DJ April 25, 2008