GETTING MY SAUCE BAR WHOLESALE TO WORK

It is simply an emulsification—egg yolks and butter Minimize via with vinegar flavored with tarragon and shallots, with a bite of black pepper. Imagine it being a free mayonnaise, necessitating only a good amount of whisking and a cautious hand with the warmth to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sifto