Tarragon Sauce

1/3 cup vinegar
2 shallots minced
1/2 cup chives minced
1 1/2 tsp dried tarragon
1/8 tsp salt
5 egg yolks
1/8 tsp pepper
1 cup butter

Combine the vinegar, shallots, chives, tarragon, and salt in a small saucepan.
Simmer until the liquid is reduced by half.
Remove from heat; add 1 Tbsp cold water, egg yolks, and pepper.
Beat until thickened.
Place over low heat.
Mix in the butter a pat at a time.
Best served with broiled chicken.

Yeild: about 2 cups