THE SAUCE BAR WHOLESALE DIARIES

It is solely an emulsification—egg yolks and butter cut by way of with vinegar flavored with tarragon and shallots, with a Chunk of black pepper. Think of it like a free mayonnaise, necessitating only a lot of whisking as well as a cautious hand with the warmth to learn. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam S