Place shallot & 1/2 of the wine in small pan and bring to a boil, reduce heat and simmer until the wine is almost gone. Add remaining wine and transfer to a medium stainless teel or glass bowl, add egg yolks & sugar. Whisk over simmering water until light & fluffy (ribbon) stage, remove from heat and slowly whisk in melted butter. Add pepper, lemon juice and herbs, add salt if needed.
Place a tsp or 2 over shucked oysters in shell and broil for 2 minutes or until slightly browned then serve. This can also be done with a propane or butane torch.