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Hollandaise-Venitienne Sauce

Place in a small saucepan three-quarters gill good vinegar, one light tablespoon lemon juice, half teaspoon fresh, crushed whole white pepper, a branch parsley, branch chervil and fresh mint leaf. Set pan on fire to reduce to one-third, mixing once in a while. Strain juice through a cheesecloth into another very small saucepan, add one egg yolk and sharply whisk on corner of range for five minutes. Gradually pour, drop by drop, three-quarters gill good hot melted butter, continually whisking while adding, remove pan to table, season with two saltspoons salt and whisk for three minutes longer, so as to make it frothy, then strain through a cheesecloth and use as directed.