In a medium sized saucepan, add the lemon juice, wine, and garlic and bring to a light boil.  Cook it down until there's only a tiny bit of liquid still in the pan and mostly only the garlic left, keep your eye on it and don't let it burn.  It'll take a few minutes.  Remove from heat and cool 5-10 minutes, you can add a tablespoon or so of cold butter to cool it more quickly.

Once it's cool, on very low heat add 3 egg yolks, whisking constantly so the eggs don't scramble.  Keep whisking as it thickens a bit.  Add 8 Tablespoons butter, one tablespoon or so at a time, keep whisking, and keep the heat on low.  Add more butter if you're serving more people and you want more sauce.  Keep stirring as it thickens.

Add tarragon and parsley if desired.  Increase amounts to your taste, but I only like it to have a hint of these flavors so the lemon and butter flavors stand out.  Add sea salt and pepper, just add a bit and taste-test to see if you need more.

Turn off the heat until you're ready to serve it over hot grass-fed steaks.  I also love to dip roasted potatoes or veggies into this yummy sauce, such as green beans, broccoli, or asparagus.  You guys this stuff is dreamy!  Sometimes I just drink it it's so good, lol, just kidding.  NOT kidding.

If serving any leftovers again the next day, just add a little more butter as you heat it up and whisk it in to warm it up.

Serves about 4 people.