A SIMPLE KEY FOR SAUCE BARS UNVEILED

It is just an emulsification—egg yolks and butter Lower through with vinegar flavored with tarragon and shallots, by using a Chunk of black pepper. Think about it being a free mayonnaise, demanding only plenty of whisking in addition to a careful hand with the heat to master. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Si