Ingredients for Bear Knees Sauce
- 1/4 cup white wine vinegar
- 1 1/2 teaspoons chopped fresh tarragon leaves
- 3 large egg yolks
- 2 tablespoons dry vermouth
- 1 medium shallot, minced
- 1 cup unsalted butter
- 1 pinch salt and freshly ground black pepper
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How to Make Bear Knees Sauce
- In a 2-cup glass measuring cup, combine the white wine vinegar, vermouth (or white wine), minced shallots, and chopped tarragon.
- Microwave on high for 1-2 minutes, or until boiling. Stir halfway through.
- Remove from microwave and let cool to lukewarm (approximately 10 minutes).
- Strain the mixture through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible.
- Whisk in the egg yolks until well combined.
- In a separate microwave-safe bowl, melt the butter in 30-second intervals on medium power, stirring until completely melted and smooth. Do not boil.
- Gradually whisk the cooled vinegar mixture into the melted butter until emulsified.
- Microwave the sauce on medium power for 30 seconds. Whisk continuously. If needed microwave in additional 15 second intervals, whisking constantly until thickened but still smooth (about 45-75 seconds total microwave time).
- Season to taste with salt and freshly ground black pepper.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
36g
Carbs
0g