Combine white wine, minced shallots, and roasted garlic in a saucepan over medium heat.

Reduce the mixture until the wine just covers the shallots.

Add cream or half-and-half to the saucepan.

Reduce the mixture again until it becomes thick and syrupy, stirring occasionally.

Reduce the heat to very low.

Gradually whisk in the butter pieces, one cube at a time, allowing each to emulsify before adding the next.

Alternatively, remove from heat and use an immersion blender to emulsify the butter piece by piece.

Ensure the sauce doesn't get too hot or too cold to prevent breaking.

Season with salt and freshly ground black pepper to taste.

Stir in the chopped fresh chives, sage, cilantro, and parsley.

Serve immediately over pork, chicken, rabbit, or vegetables.