Serves 10 

1/2 cup/125ml white wine vinegar

1/2 cup/125ml dry white wine

1 – 2 shallots minced

1 tablespoon/15ml fresh minced tarragon

1 tablespoon/15ml fresh minced parsley

1/8 teaspoon/.5ml black pepper

1/8 teaspoon/.5ml sea salt

2 tablespoons/30ml cold butter

1/2-3/4 cup/125-185ml melted butter

2 tablespoons/30ml equal portions minced parsley and tarragon

In a small sauce pan boil vinegar, wine, shallots, tarragon, and parsley until it is reduced to 2-3 tablespoons/45mls. Strain through a sieve.  Beat egg yolks until thick (1 minute). Add  cooled/strained wine/vinegar mixture. Add 1 tablespoon cold butter and return to a double boiler or low heat. Beat constantly to melt/absorb the butter making sure not to scramble the eggs. Add the last tablespoon/15ml cold butter and beat in.  Drop, by drop slowly add the cooled melted butter while beating. The mixture will begin to thicken. Taste for seasoning. As it gets thicker you can add the melted butter in a bit more quickly.  Add fresh herbs.

Serve 1-2 tablespoons/15-30ml per person.