Béarnaise Sauce

• 3 medium shallots
• 3 tablespoons white wine vinegar
• 2 tablespoons

This sauce must be made over very low heat, just before serving. Making it in a double boiler will ensure good results. Use the top of the double boiler as an ordinary pot for the first stage of making the sauce.

Peel and finely chop the shallots. Place the vinegar, shallots, chopped tarragon and chervil (setting aside a