Hot Bearnaise Sauce
|White wine||4 Tablespoon|
|Mild vinegar/Wine vinegar||4 Tablespoon|
|Chopped shallots||1 Teaspoon, to make about 5 tablespoonfuls of sauce: 8 tablespoonfuls of butter|
|Chopped tarragon||1 , to make about 5 tablespoonfuls of sauce: 8 tablespoonfuls of butter|
|Chopped chervil||1 Tablespoon, with a pinch of chervil and tarragon chopped together.|
Bring to the boil in a saucepan the wine, vinegar, shallots, tarragon and chervil; reduce the liquid almost entirely to only about 1 1/2 tablespoonfuls by boiling so it evaporates.
Leave to get cold, then strain.
Now make the sauce with butter, the yolk of egg, and the strained liquor as in the recipe for Hollandaise Sauce ; that is, you use your spiced vinegar instead of lemon juice.The finishing touch is given by adding a pinch of tarragon and chervil chopped together.