1 cup white wine
1 cup white vinegar
1 shallot, minced
1 tablespoon freshly ground black pepper
1 and 1/2 cups fresh tarragon chopped
1 store-sized bottle dried tarragon (the full-sized bottle)
Combine all ingredients in a saucepan over low heat and reduce, until most of the liquid has evaporated, but the tarragon is still wet. Set aside until needed in the Béarnaise Sauce Recipe.