2 shallots, finely chopped
2 tablespoons white wine vinegar
2 tablespoons dry white wine
3 egg yolks
1 cup unsalted butter, melted and warm
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh chervil or parsley, chopped
Salt, to taste
Black pepper, to taste
Combine shallots, vinegar, and white wine in a small saucepan
Simmer until reduced to about 1 tablespoon
Strain and let cool slightly
Whisk egg yolks with the reduction in a heatproof bowl
Set the bowl over a pot of barely simmering water
Whisk constantly until the mixture thickens
Slowly drizzle in the warm melted butter while whisking continuously
Remove from heat
Stir in tarragon and chervil or parsley
Season with salt and black pepper
Serve immediately