GETTING MY SAUCE BAR WHOLESALE TO WORK

It is actually an emulsification—egg yolks and butter Slash by way of with vinegar flavored with tarragon and shallots, with a bite of black pepper. Visualize it as a loose mayonnaise, requiring only plenty of whisking as well as a careful hand with the heat to grasp. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,