Champagne Sabayon

6 Large Egg yolks
1 Tablespoon Minced shallots
1/2 Teaspoon Pure vanilla extract
1/2 Cup Champagne
Salt; to taste
Freshly-ground white pepper; to taste
2 Teaspoon Snipped fresh chives
1/2 Fat; 0 Other Carbohydrates

Combine all of the ingredients in a stainless-steel bowl. Set the bowl over
a pot of simmering water and whisk until the mixture begins to thicken,
about 2 minutes. Remove from the heat and serve. This recipe yields 1 1/2
cups.