Combine shallots, champagne vinegar and white wine in small saucepan.
Bring to a simmer and cook until liquid is reduced by half. Set aside and cool.
Combine yolks, herbs and cooled béarnaise reduction in blender. With blender on, add olive oil slowly, a little at a time, to emulsify.
Once olive oil is incorporated, blend on medium speed to desired consistency.
And salt and pepper to taste. Enjoy on steak, crab or asparagus.
