Bear Knees Sauce

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

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  tablespoons white wine vinegar
• 2  tablespoons  fresh tarragon leaves, chopped
• 3  egg yolks
• 2  fluid ounces vermouth or 2  fluid ounces dry white wine
• 2  shallots, minced
• 1⁄3 cup unsalted butter
•  salt and pepper

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.