NEW STEP BY STEP MAP FOR SAUCE PEN

It is actually an emulsification—egg yolks and butter cut via with vinegar flavored with tarragon and shallots, using a bite of black pepper. Think about it being a free mayonnaise, necessitating only an abundance of whisking as well as a very careful hand with the heat to grasp. ... Apply the sauce to steaks or burgers, asparagus or salmon. —