Combine in a small saucepan over low heat, and simmer until reduced to about 1 tablespoon:
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon chopped fresh herbs, such as cilantro, parsley, basil, thyme, chives, or sage
4 black peppercorns, lightly crushed
Strain through a fine-mesh sieve and let the liquid cool. Meanwhile, place in a blender or food processor:
3 large egg yolks
2 teaspoons water
Ground white pepper or hot red pepper sauce to taste
Salt to taste
Process on high speed for 1 minute. With the machine running, add in a slow, steady stream:
1/2 cup very warm to hot clarified butter
By the time all the butter is poured inΓÇöabout 1 minuteΓÇöthe sauce should be thickened. If not, process on high speed for about 20 seconds more. Transfer the sauce to a bowl and stir in the reserved vinegar-wine reduction, to taste, along with:
1/2 teaspoon minced fresh herbs, such as cilantro, parsley, basil, thyme, chives, or sage, or more to taste
Taste and adjust the seasonings. Serve immediately.
