GETTING MY SAUCE BAR WHOLESALE TO WORK

It is simply an emulsification—egg yolks and butter Minimize by with vinegar flavored with tarragon and shallots, using a Chunk of black pepper. Visualize it like a free mayonnaise, requiring only an abundance of whisking along with a watchful hand with the heat to learn. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton