A REVIEW OF SAUCE BAR

It is just an emulsification—egg yolks and butter Lower as a result of with vinegar flavored with tarragon and shallots, with a Chunk of black pepper. Consider it being a free mayonnaise, requiring only a lot of whisking and a careful hand with the warmth to grasp. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton,