Instructions: Finely chop the shallots.

Place in a saucepan with the wine and bring to the boil.

Bubble the liquid on the boiling plateto reduce to 2 tbsp.

Meanwhile place the eggs in a food processor and process with salt pepper and a small pinch of cayenne until the mixture is well blended fluffy and light in colour.

Add the reduced wine and shallot mixture and process for 1 minute.

Warm the oil until hot and with the processor running at full speed pour the hot oil in a thin steady stream on to the eggs.

Leave the machine running for 2 to 3 minutes; the sauce should be thick and creamy.

Add 1 to 2 tbsp lemon juice and the herbs.

Adjust seasoning.

Serve warm.

Heat the oil m a milk pan until a finger of stale bread sizzles but doesnt brown. If the oil is too hot the mixture will curdle. If the sauce doesnt thicken well transfer it to a heat proof bowl over a pan of simmenng water and cook simmering continuously for 3 to 4 minutes or until it thickens. Dont overheat. Keep the sauce warm for 5 to 10 minutes by placing it in a heatproof bowl and sitting it of the back of the aga.

To cook perfect fish on thea ga: For fillets of white fish such as sole or plaice instead of grilling or streaming season and sandwich in oiled foil. For fillets and escalopes of oily fish such as trout or salmon season and sandwich in plain foil. Either cook directly on the boiling plate for about 1 minute on each side; or cook on the floor of the roasting ovenf or 70 to 90 seconds on each side; or cook on a baking tray in the middle of the simmering ovenfor 12 to 15 minutes (or up to 20 minutes for thick steaks of fish) or until just turning coloured. A delicate sauce thats delicious when spooned over aga cooked fish such as plaice or salmon. Alternatively accompany with steamed vegetables.

Serves 4

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