Stir the vinegar through with two-thirds of the mint, shallot, and peppercorns in a small, heavy saucepan and boil the liquid by half over low heat. Set aside to cool.
Stir the egg yolks as well as the water into the cooled reduction, then beat the mixture over low heat with a whisk for eight to ten minutes. Make sure that the whisk is in contact with the bottom of the pan while beating. While whisking, increase the heat very gradually, but do not let the sauce get hotter than 65 degrees.
Turn off the stove and gradually add the clarified butter. Season the sauce well with salt and freshly ground pepper and strain through a fine-mesh strainer into a clean saucepan. Gently fold in the juice of one lemon, the chervil and the remaining mint and serve on the spot.
Info: This sauce is prepared like the Bearnaise with chervil, but without tarragon and instead with fresh mint. It goes very well with lamb from the roast or possibly from the frying pan.
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