NEW STEP BY STEP MAP FOR SAUCE PEN

It is just an emulsification—egg yolks and butter Slice via with vinegar flavored with tarragon and shallots, with a Chunk of black pepper. Imagine it as a loose mayonnaise, necessitating only lots of whisking as well as a very careful hand with the heat to learn. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,