Sauce Béarnaise

• 2 sprigs tarragon
• 3 sprigs chervil
• 1 tablespoon

Chop leaves and stems of tarragon and chervil coarsely and combine with shallots, peppercorns, vinegar and white wine in a saucepan. Cook over a hot fire until liquid is reduced to two-thirds of its original quantity.

Place egg yolks, herb and wine mixture, and water in the top of a double saucepan over hot, but not boiling, water and stir briskly with a wire whisk until light and fluff