NEW STEP BY STEP MAP FOR SAUCE PEN

It is actually an emulsification—egg yolks and butter Slash through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Imagine it like a loose mayonnaise, demanding only plenty of whisking in addition to a thorough hand with the heat to grasp. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sifto