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Recipe

Olive oil bearnaise

This delicious bearnaise is the perfect accompaniment to steak and fries. Traditionally made with butter, using olive oil replaces saturated fat with healthier mono-unsaturated fats and it tastes just as good.

Dec 30, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Makes 1 Cup
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Ingredients

Olive oil bearnaise
  • 1/4 cup white-wine vinegar
  • 2 tarragon sprigs, plus 1-2 tablespoons extra
  • 2 peppercorns
  • 4 egg-yolks
  • 3/4 cup olive oil

Method

Olive oil bearnaise
  • 1
    In a small saucepan, combine vinegar, tarragon and peppercorns. Heat on medium, simmering 1-2 minutes, until reduced by half. Strain.
  • 2
    In a large heatproof bowl, combine egg-yolks and strained vinegar.
  • 3
    Place over a saucepan of simmering water. Whisk vigorously 1-2 minutes, until thick and creamy.
  • 4
    Remove from heat. Gradually add oil in a thin steady stream, whisking to combine (if sauce becomes too thick, slowly whisk in a tablespoon warm water). Mix in extra chopped tarragon if using, season to taste.
  • 5
    Serve sauce with steak, fries and salad, or with poached eggs on muffins with smoked salmon.

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