1 c. butter
4 egg yolks, slightly beaten
4 tsp. tarragon vinegar
1/2 tsp. freshly ground black pepper
2 tbsp. chopped parsley
2 tsp. chopped chives

Place 1/2 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. Makes about 2 cups.