1. In a small saucepan, combine vinegar, wine, shallots, roughly ½ of the tarragon, salt and pepper; bring to a boil.
2. Reduce heat; simmer until mixture is reduced by about ¾ (5 min.).
3. Remove from heat; let cool slightly.
4. In a blender, combine cooled vinegar mixture and egg yolks; blend for 30 sec.
5. With blender running, slowly drizzle hot butter through lid opening.
6. Add remaining tarragon and fresh herbs; whirl blender to incorporate.
7. Adjust salt and pepper to taste; serve immediately.

Tasty Tip:

• Keep sauce warm for up to 30 min. by placing the blender pitcher in a pan of hot water. If needed, add about 1 tbsp. very hot water to the blender and whirl to incorporate before serving.
• To whirl a blender means to turn it on briefly for just a few seconds, creating a quick vortex that incorporates ingredients without fully pulverizing them.