Detailed Notes on Sauce essentials
It is just an emulsification—egg yolks and butter Lower by with vinegar flavored with tarragon and shallots, by using a bite of black pepper. Visualize it like a unfastened mayonnaise, necessitating only loads of whisking and a watchful hand with the heat to master. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The