NEW STEP BY STEP MAP FOR SAUCE PEN

It is simply an emulsification—egg yolks and butter Slice by with vinegar flavored with tarragon and shallots, using a bite of black pepper. Consider it as being a loose mayonnaise, necessitating only lots of whisking as well as a careful hand with the heat to learn. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifto