THE PURE SAUCE DIARIES

It is just an emulsification—egg yolks and butter Lower by way of with vinegar flavored with tarragon and shallots, having a Chunk of black pepper. Imagine it being a loose mayonnaise, necessitating only loads of whisking plus a thorough hand with the heat to learn. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The