Start by adding the shallots,garlic and saut for a couple minutes and then add the wine, vinn,1 tbsp dill,1/4 tsp salt,1 tsp pepper and bring to a boil and then a simmer and reduce to 2 tbsp of overall mixture, about 5 minutes. Let cool slightly
Melt the 2 sticks of butter for about 30 seconds or melted but not clarified
Add the egg yolks, 1 tsp salt and the cooled mixture into a 2 cup glass measuring cup and using a stick blender blend on low for 30 seconds.
Slowly pour the butter into the mixture until it is all gone and mixture has thickened. Squeeze in the juice from half of a Meyer lemon and add the reserved 2 tbsp of your chosen herb and blend again for a only a few seconds, your done!
