THE SAUCE BAR WHOLESALE DIARIES

It is solely an emulsification—egg yolks and butter Minimize by way of with vinegar flavored with tarragon and shallots, using a Chunk of black pepper. Think of it for a loose mayonnaise, requiring only lots of whisking along with a very careful hand with the heat to master. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sif