1. Chop the shallot and put in to a pan with vinegar and pepper corns
. 2. Boil till reduced to 1 tbsp .3. Add bechamel sauce and whisk
well . 4. Add egg yolks and continue whisking taking care that sauce
does not boil . 5. Remove from heat and gradually whisk in the butter
.6. pass through a tammy and reheat . 7. Use as required .
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