GETTING MY SAUCE BAR WHOLESALE TO WORK

It is solely an emulsification—egg yolks and butter Reduce through with vinegar flavored with tarragon and shallots, having a Chunk of black pepper. Imagine it for a loose mayonnaise, demanding only a lot of whisking and also a thorough hand with the heat to master. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton