THE SAUCE BAR WHOLESALE DIARIES

It is actually an emulsification—egg yolks and butter cut by way of with vinegar flavored with tarragon and shallots, that has a bite of black pepper. Think about it like a unfastened mayonnaise, demanding only an abundance of whisking and also a thorough hand with the heat to learn. ... Utilize the sauce to steaks or burgers, asparagus or salmon