Ingredients:

• ¾ cup chicken stock
• 2 tablespoons fresh chives
• 2 tablespoons fresh tarragon
• 1 medium clove garlic
• 1 medium shallot peeled
• 2 tablespoons sherry vinegar
• 6 tablespoons walnut oil
• 2 tablespoons Dijon
• 1 tablespoons cognac
• Salt and pepper

Instructions:

1. In a small pan reduce the chicken stock to 1/3 cup.
2. Mince the chives, tarragon, garlic and shallot in a food processor.
3. Add the remaining ingredients and process for 15 seconds.

Comments: This is another recipe from my Ma Cuisine days.  It takes a bit more time then your normal vinaigrette but it is well worth the extra minutes.