4 shallots, minced
1/2 c. tarragon vinegar
4 egg yolks
3/4 c. sweet butter, melted
3 tsp. lemon juice
1/2 tsp. minced fresh or 1/4 tsp. dried parsley
1/2 tsp. minced fresh or 1/4 tsp. dried tarragon
1/2 tsp. minced fresh or 1/4 tsp. dried chevril
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Add shallots to the tarragon vinegar, simmer and reduce to 1/4 cup. Strain and set aside. Place egg yolks in top of double boiler, over hot but not boiling water. Beat with a wire whisk until fluffy. Make sure water doesn't boil. (Eggs will curdle.) Add 1/4 cup of the melted butter and beat constantly until butter is absorbed by yolks and sauce begins to thicken. Add the rest of the butter, 2 tablespoons at a time, stirring constantly. Add lemon juice and the reduced shallot-vinegar mixture. The sauce will be thin at first but continue to stir it with a wire whisk until it has a smooth, medium consistency. Add the fresh herbs, salt, and pepper.

NOTE: If sauce curdles, add 1 tablespoon boiling water and beat until smooth consistency. Serve over any broiled or braised beef dish; best with fillet mignon.