Place the vinegars and wine with the herbs, spices, and shallots in a small-medium saucepan and bring to a simmer. Reduce the liquids until they just coat the bottom of the pot.

Whisk in the cold cubes of butter, one by one. The heat from the pan and the cold from the butter will create an emulsification. There should always be 1-2 cubes of solid butter visible as you whisk so that the mixture doesn’t become too hot and break. Once you have added the last cube of butter, turn off the heat, add the sea salt and lemon juice and whisk until incorporated. Serve immediately or keep warm for serving.

This sauce does not reheat well, but is great when used as a flavored butter once any leftovers are refrigerated.