• 2 tbsp Reims vinegar 
• 180 g  melted butter  
• 1 Port size glass dry white wine
• 3  egg yolks
• 3  shallots
• 1 tbsp fresh chopped tarragon 
• 1 tbsp chopped chives  
• 10 grains of black pepper 
•  salt 

In a casserole, cook the Reims vinegar, the pepper, the shallots and the tarragon until you obtain the volume of a soup spoonful of liquid.
Strain and add a soup spoonful of cold water.
Incorporate the egg yolks and whisk vigorously.
Continue to whisk over a low heat for 4 minutes.
Away from the heat add the melted butter little by little, until the sauce thickens and becomes a continual trickle.
Add the chives and serve.