Olive Oil Bearnaise

1. 1

   In a small saucepan, combine vinegar, tarragon sprigs and peppercorns. Simmer for 1-2 mins, until reduced by 1/2. Strain.

2. 2

   In a large heatproof bowl, whisk together egg yolks and strained vinegar reduction. Place over a saucepan of simmering water. Whisk vigorously for 1-2 mins, until thick and creamy. Remove from heat. Gradually add oil in a thin steady stream, whisking to combine (if sauce becomes too thick, slowly whisk in a little warm water). Mix in extra chopped tarragon. Season to taste.

* Per serving · 4 servings · Values may vary.

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