Bernaise Sauce for Fondue

Combine wine, vinegar, shallots, dried herbs and pepper in a small saucepan. Cook over low heat until the liquid has reduced to about half. Strain and cool. Put the egg yolks into the double boiler. Beat until frothy. Beat in vinegar mixture. Place pan over hot but not boiling water and do not let the water touch top pan. Add the butter slowly, about a teaspoonful at a time, beating contantly. Add additional pepper and a pinch of salt if desired. Stir in the fresh tarragon or parsley before serving.