THE 5-SECOND TRICK FOR PURE SAUCE

It is actually an emulsification—egg yolks and butter Reduce by with vinegar flavored with tarragon and shallots, using a Chunk of black pepper. Think about it for a free mayonnaise, requiring only loads of whisking in addition to a careful hand with the warmth to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sift