Bear Knees Sauce
The name is somewhat of a misnomer - this sauce is actually bear-free!!
Steps
Combine the vinegar , vermouth or wine , shallots and tarragon in 2-cup glass measure.
Microwave , uncovered , at high for 1 to 2 minutes or until boiling.
Set aside to cool to lukewarm.
Strain the mixture into a small bowl.
Whisk in the egg yolks.
In a 2-cup glass measure or similar microwaveable bowl , melt the butter at medium for about 40 to 60 seconds.
Do not boil.
Whisk the egg yolk mixture into the butter.
Microwave , uncovered , at medium for 30 to 90 seconds.
Whisk every 15 seconds.
Cook only until mixture starts to thicken.
Season to taste with salt and pepper.
Ingredients
white wine vinegar, tarragon leaves, egg yolks, vermouth, shallots, unsalted butter, salt and pepper