Olive Oil Bearnaise - cooking recipe

Ingredients

1/4 cup white wine vinegar
2 sprigs tarragon, plus 1-2 tbsp
2 None peppercorns
4 None large egg yolks
2/3 cup olive oil

Preparation

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