THE PURE SAUCE DIARIES

It is just an emulsification—egg yolks and butter cut via with vinegar flavored with tarragon and shallots, having a Chunk of black pepper. Visualize it as being a free mayonnaise, requiring only plenty of whisking plus a careful hand with the heat to master. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The T