THE SAUCE BAR WHOLESALE DIARIES

It is actually an emulsification—egg yolks and butter Reduce via with vinegar flavored with tarragon and shallots, with a Chunk of black pepper. Visualize it as a free mayonnaise, necessitating only an abundance of whisking and also a mindful hand with the heat to learn. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,