1-First, prepare the infused vinegar by combining ¼ cup dry white wine, ¼ cup white wine vinegar, 1 small peeled and thinly sliced shallot, and 1 tablespoon tarragon leaves in a small saucepan. Heat it over medium-high until it boils, then simmer until it reduces to about 1½ tablespoons, taking 5 to 7 minutes. Strain through a fine-mesh sieve and let it cool for 5 minutes.

2-Next, melt ½ cup unsalted butter or ghee in the microwave for about 1 minute until it’s hot. In a blender, mix 3 egg yolks, the cooled infused vinegar, 1 teaspoon lemon juice, and ¼ teaspoon salt for 5 seconds until blended. With the blender on medium-high, slowly add the hot butter through the lid until the sauce thickens.

3-Finally, transfer the sauce to a bowl and stir in 2 teaspoons finely chopped tarragon leaves. Serve it warm for the best taste. If you’re adapting for dietary needs, use plant-based alternatives in these steps.