THE SMART TRICK OF SAUCE PEN THAT NOBODY IS DISCUSSING

It is simply an emulsification—egg yolks and butter Slice through with vinegar flavored with tarragon and shallots, having a bite of black pepper. Visualize it like a loose mayonnaise, requiring only an abundance of whisking and a cautious hand with the heat to learn. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sift