A Secret Weapon For Sauce pen
It is actually an emulsification—egg yolks and butter cut by means of with vinegar flavored with tarragon and shallots, using a bite of black pepper. Think about it like a loose mayonnaise, necessitating only lots of whisking as well as a thorough hand with the warmth to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — S