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Slice one shallot
Place shallot in a saucepan on low heat and slowly poach it in butter
Once the kitchen smells amazing, transfer the shallot to a food processor
Add tarragon, parsley, sage, basil, anchovies, nutmeg, walnut, capers, salt and pepper to the food processor and blend
Secure a separate bowl with a wet tea towel
Add one egg yolk, one teaspoon of Dijon mustard, Worcestershire sauce and white vinegar to the bowl
Mix the ingredients and slowly drizzle in the butter mixture while stirring
Take about ⅔ of the butter sauce and cook it over low heat
Once it starts to go grainy, cut the heat and add the rest of the butter back in
Mix through and serve over steak and fries