Mint Bearnaise Sauce

1. 1

   Peel and finely chop the shallot, then put it in a small saucepan with the vinegar, peppercorns, and the stems from the mint leaves.

2. 2

   Bring to a boil and watch it while it reduces to a tablespoon or so.

3. 3

   Put the egg yolks into a heatproof bowl and place it over a pan of very lightly boiling water.

4. 4

   The bowl should sit snugly in the top of the pan.

5. 5

   Whisk the reduced vinegar into the egg yolks, holding back the debris in the pan, then slowly add the butter a little at a time, whisking almost constantly until it is thick and velvety.

6. 6

   Coarsely chop the mint leaves and stir them in, then taste for salt and pepper.

7. 7

   Check that the sauce doesnt get too hot.

8. 8

   It will keep warm until the lamb is cooked, with the occasional whisk, over the pan of water with the heat off.

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