Olive Oil Bearnaise



In a small saucepan, combine the champagne wine vinegar, tarragon and peppercorns. Heat on medium, simmering 1-2 until the sauce is reduced by half. Strain out the tarragon sprigs and the peppercorns (if using ground pepper, simply fish out the tarragon). Set aside to cool slightly.

Fill a saucepan 1/2 of the way with water, and place on stove and heat until simmering. In a large heatproof bowl, combine the egg yolks and vinegar. Place the bowl over the saucepan of simmering water. Whisk the egg and vinegar mixture vigorously 1-2 minutes, until thick and creamy.

Remove the sauce from the heat. Gradually add in the olive oil in a 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 to thin it a bit.

After your sauce reaches nappe consistency, mix in the extra chopped tarragon 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.