1 Tbsp minced shallots
2 tsp dried tarragon, basil, chervil or dill
1/2 cup dry white wine
2 Tbsp tarragon vinegar
1 tsp minced parsley
Reduce shallots, tarragon (or basil, chervil, dill), white wine and tarragon vinegar to 1/3 cup over high heat.
Reduce the heat to low and swirl in butter and parsley.
