A REVIEW OF SAUCE CARTS

It is solely an emulsification—egg yolks and butter Reduce by with vinegar flavored with tarragon and shallots, using a Chunk of black pepper. Visualize it being a free mayonnaise, requiring only a lot of whisking as well as a very careful hand with the warmth to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sifto