Prepare and reduce the white wine infusion as described for the classic method. Add 2 cups (500 milliliters) of concentrated (three to four times) white stock and reduce the mixture until it has the consistency desired for the finished sauce. Whisk in approximately 4 ounces (125 grams) of butter. Taste the sauce before adding all the butter to avoid adding too much and obscuring the flavor of the sauce. Finish with 1 tablespoon (15 milliliters) of blanched tarragon leaves, chopped or left whole.