Olive Oil Bearnaise
- ¼ cup RockyMountain Olive Oil Champagne Wine Vinegar
- 2 sprig of fresh tarragon, plus 1-2 tablespoons extra chopped
- 3-4 peppercorns, or ¼ teaspoon of freshly ground pepper
- 4 egg yolks
- ¾ Cup RockyMountain Olive Oil Medium Extra Virgin Olive Oil
- Salt and additional pepper to taste
In a small saucepan, combine the champagne wine vinegar, tarragonand peppercorns. Heat on medium, simmering 1-2 until the sauce is reduced byhalf. Strain out the tarragon sprigs and the peppercorns (if using groundpepper, simply fish out the tarragon). Set aside to cool slightly.
Fill a saucepan 1/2 of the way with water, and place on stove andheat until simmering. In a large heatproof bowl, combine the egg yolks andvinegar. Place the bowl over the saucepan of simmering water. Whisk the egg andvinegar mixture vigorously 1-2 minutes, until thick and creamy.
Remove the sauce from the heat. Gradually add in the olive oil ina thin steady stream, whisking to combine until nappe consistency is reached.If your sauce becomes too thick, slowly whisk in a tablespoon of warm water tothin it a bit.
After your sauce reaches nappe consistency, mix in the extra choppedtarragon and add additional salt and pepper to taste.
Serve the sauce with steak, fries or even on baked potatoes. For brunch,serve on top poached eggs on English muffins with smoked salmon.