Make the b√©arnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat.¬† Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Blend yolks and b√©arnaise reduction together.¬† With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter.¬† Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz.¬† Set aside in a warm spot to hold the sauce.
Edited: October 14th, 2009