• ¼ pt. Béchamel sauce
• 2 shallots
• sprig of tarragon

Chop shallots and herbs. Put wine in a pan with shallots, herbs and peppercorns and simmer gently till reduced by half, then strain. Mix egg yolks and sauce and heat in a double boiler. Add wine and whisk in the butter, a pat at a time. The water must not be allowed to boil or sauce will curdle. Season sauce and add lemon juice, add a little chopped tarragon and chervil and use sauce at once.</