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Melt the butter in a medium saucepan over a medium heat. Add the shallot with a pinch of salt and gently cook for about 5 minutes until soft and just starting to color.
Splash in the apple cider vinegar and allow to bubble for one minute before stirring in the heavy cream, half the blue cheese, Worcestershire sauce and garlic powder. Once the mixture is bubbling, allow to cook for 5 minutes so that the cheese melts and the sauce thickens.
Remove from the heat and stir in the remaining blue cheese and the chives. Season to taste with salt and pepper, and serve immediately.