DETAILED NOTES ON SAUCE ESSENTIALS

It is actually an emulsification—egg yolks and butter cut by with vinegar flavored with tarragon and shallots, having a Chunk of black pepper. Consider it as being a free mayonnaise, demanding only an abundance of whisking and also a thorough hand with the heat to master. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton