FASCINATION ABOUT PURE SAUCE

It is just an emulsification—egg yolks and butter Lower by with vinegar flavored with tarragon and shallots, which has a bite of black pepper. Consider it being a free mayonnaise, necessitating only a good amount of whisking plus a thorough hand with the heat to learn. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sif