GETTING MY SAUCE BAR WHOLESALE TO WORK

It is actually an emulsification—egg yolks and butter Reduce by with vinegar flavored with tarragon and shallots, which has a Chunk of black pepper. Consider it like a unfastened mayonnaise, demanding only a lot of whisking and a mindful hand with the heat to master. ... Utilize the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,