GETTING MY SAUCE BAR WHOLESALE TO WORK

It is just an emulsification—egg yolks and butter cut by means of with vinegar flavored with tarragon and shallots, using a bite of black pepper. Consider it to be a free mayonnaise, requiring only lots of whisking and a thorough hand with the warmth to master. ... Utilize the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The B