Bearnaise Sauce

Method

Reduce four tablespoonfuls of vinegar to about half the quantity with twelve crushed peppercorns (black and white), or half a saltspoonful of mignonette pepper, two bayleaves, sprig of thyme, and half an eschalot, then add four raw yolks of eggs, and work in by degrees a quarter of a pound of fresh butter, add a tablespoonful of warm glaze, and tammy; when about to serve mix in some finely-chopped tarragon and chervil. This sauce requires great care and must only be made just before serving.

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