Bear Knees Sauce

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 tablespoons wine vinegar
• 2 tablespoons fresh tarragon leaves, chopped
• 3 egg yolks
• 2 fluid ounces vermouth or 2 fluid ounces dry wine
• 2 shallots, minced
• 1/3 cup unsalted butter
• salt and pepper

Recipe

• 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.