Béarnaise Sauce

Serves 4

Ingredients
4 egg yolks
350g clarified butter
Cayenne pepper
2T finely chopped tarragon
1T finely chopped chervil
Salt

For the gastrique (i.e. a reduced mixture of vinegar and other ingredients used in the preparation of hot sauces)
300ml dry white wine
150ml vinegar
1 finely chopped shallot
6 - 10 tarragon sprigs
Bouquet garni (see below...)
1T crushed white peppercorns

Method
1.  First make the gastrique - put all the ingredients in a pan and reduce by half.
2.  Mix the egg yolks with a splash of gastrique and whisk over a low heat until frothy.
3.  Take the pan off the heat and slowly whisk in the butter.
4.  If the sauce is too thick, add a little gastrique, water or lemon juice.
5.  Season with salt and cayenne pepper, then stir in the herbs.

Tip:  Serve this variation of a Hollandaise sauce with a roast, fried or deep-fried meat.

Bouquet Garni
A classic 'bouquet garni' includes parsley stalks, thyme and bay leaves.  It is used for flavouring stocks, vegetable dishes and some sauces.  The proportion is roughly:
½ (two quarters) parsley stalks
¼ thyme
¼ bay leaf