Detailed Notes on Sauce essentials
It is simply an emulsification—egg yolks and butter cut by with vinegar flavored with tarragon and shallots, that has a bite of black pepper. Think of it to be a unfastened mayonnaise, necessitating only loads of whisking and also a thorough hand with the warmth to grasp. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sift