In a small saucepan, combine ¼ cup of dry white wine, ¼ cup of white wine vinegar, 1 finely chopped shallot, and 2 tablespoons of fresh tarragon leaves. Bring to a boil, then simmer for 5-7 minutes until reduced to 1½ tablespoons. Strain and let cool.

Melt 1 cup of unsalted butter in the microwave for approximately 1 minute until fully melted and hot. This hot melted butter is crucial for emulsifying the sauce.

In a blender, add 3 large egg yolks, the cooled infused vinegar mixture, the juice of ½ a lemon, and a pinch of kosher salt. Blend for 5 seconds to combine.

With the blender running on low, gradually stream in the hot melted butter. Continue blending until the mixture thickens and becomes smooth, around 30-60 seconds.

Once emulsified, stir in 1 tablespoon of finely chopped fresh tarragon. Serve immediately or keep warm until ready to enjoy.