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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 2 cups
1 cup butter
4 egg yolks, slightly beaten
4 teaspoon tarragon vinegar
½ teaspoon freshly ground black pepper
2 tablespoon chopped parsley
2 teaspoon chopped chives
Place ½ cup butter in top of double boiler with egg yolks and vinegar, stirring constantly over hot (not boiling) water, until butter is melted. Add rest of butter, stir until thick. Remove from heat; add pepper, parsley, and chives. Serve immediately.