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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The name is somewhat of a misnomer - this sauce is actually bear-free! 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.
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