Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine shallots, 1st portion of tarragon, bay leaves and white wine into a heavy bottom pot or rondeau over medium high heat.
Cook until the liquid has nearly evaporated, about 15 minutes.
Reduce heat to medium.
Add cream.
Cook until sauce bubbles and begins to thicken.
Remove from the heat.
Whisk in butter, one or two cubes at a time, until fully incorporated and smooth, ensuring no lumps form. Sauce should remain creamy and smooth, not oily or broken.
Add lemon juice and Garlic Puree.
Whisk together until they are evenly distributed throughout the sauce.
Carefully strain the sauce through a fine mesh strainer lined with cheesecloth into clean food storage containers.
Add the 2nd portion of tarragon, salt and pepper. Taste and adjust seasoning as needed.
Place into a water bath or bain marie. Cover, label, date and store for service.
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