Green Sauce V.2.

So, on to Green Sauce v.2.  This time, I did a simple beurre blanc, processed the herbs in the mini-prep and upped the mustard and anchovy.  Don liked this one better.  He had butter on his broccoli but I had green sauce!

1 shallot, finely diced
1 T anchovy paste
1/2 c white wine (cheapo dry riesling)
1/2 c chicken stock
Simmer till reduced and thickened (10 min or so).  Then add
1 1/2 T dijon mustard
1/4 cup prepped tarragon and parsley (about 2 to 1 tarragon)
It seemed too thick, so added a good splash (1 T) of tarragon vinegar.
Bring to a simmer, then turn off heat.
Whisk in 4 T unsalted butter, one T at a time.  (If you turn the heat back on it can "break")
Correct seasoning & serve ASAP.