Sauce Bernaise

Ingredients to serve 4:

200ml White wine vinegar from Champagne-Ardenne VOM FASS
2 tablespoons chervil
2 tablespoons tarragon
1 bay leaf
1 finely diced shallot
5 egg yolks
250g butter
1 bunch parsley, a pinch each of salt and pepper

Preparation:

Put the white Wine Vinegar from Champagne-Ardenne, the shallot, the bay leaf, chervil and tarragon into a saucepan and bring to the boil. Reduce by half, sieve, and let cool, then beat well with the 5 egg yolks in a cold water bath. For this you will need to take the pan away from the stove. Melt the butter in a separate pan. With the pot containing the egg mixture in a cold water bath, beat well, adding the butter in a very thin stream. Season to taste with lemon juice, salt and pepper, and fold in the parsley. Serve immediately.