Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine shallots, lemon juice, white wine vinegar and white wine into a heavy bottom pot over medium heat.
Cook until the liquid reduces to a syrup-like consistency.
Carefully strain through a fine mesh strainer lined with cheese cloth into a clean food storage container. Set aside and hold warm.
Combine egg yolks and water into a stainless-steel bowl.
Whisk together until thoroughly combined and smooth.
Continue whisking the yolks over a double-boiler until they double in volume, about 5-7 minutes. Remove from the heat.
Carefully whisk in the melted warm butter in a slow steady steam.
Add the reserved reduction, and the remaining ingredients.
Whisk together until thoroughly combined and smooth. Taste and adjust seasoning as needed.
Transfer to clean food storage containers.
Place in a water bath or bain marie. Cover, label, date and store for service.
—