The classic egg-and-butter sauce is wonderful for all fried meat dishes. It goes especially well with lamb.
In a small saucepan, combine wine, vinegar and shallots. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds.
In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly. Introduce it to the wine broth.
Whisking constantly, add melted ghee and finely chopped mint leaves. Season the mass with salt and ground white pepper to taste.