One-skillet steak and asparagus with creamy tarragon sauce
Step 1/1
Melt butter. In a double boiler, whip the egg yolks while slowly incorporating the melted butter with a whisk. Be careful not to curdle the yolks. Add the sugar and whisk in. Add bourbon , to taste, and incorporate. Keep warm until serving and serve over the pudding. Make at the most 1-2 hours before serving.
in Berlin