Le Relais de Venise–Inspired Sauce

7 oz / 200 g unsalted butter, divided	Melt 1/4 butter, cook shallot	Add remaining butter, melt	Temper egg mixture, combine with herb butter	Heat 2/3 sauce until crumbly, rest 30 sec	Combine heated & unheated portions, whisk
1 medium shallot, minced
1 oz / 23 g fresh tarragon leaves	Blend butter mixture with herbs & anchovies
1 oz / 23 g fresh parsley or chervil
4 sage leaves
4 basil leaves
6 large or 8 small anchovy fillets
5 walnut kernels
5 large or 10 small capers
1 tsp ground nutmeg
ground pepper to taste
1 egg yolk
1 tbsp Dijon mustard	Whisk egg yolk, mustard, Worcestershire, vinegar
1 tsp Worcestershire sauce
1 tsp lemon or white wine vinegar

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