DETAILS, FICTION AND PURE SAUCE

It is actually an emulsification—egg yolks and butter Slice by way of with vinegar flavored with tarragon and shallots, using a bite of black pepper. Think about it to be a loose mayonnaise, demanding only loads of whisking plus a thorough hand with the heat to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,