THE SAUCE BAR WHOLESALE DIARIES

It is simply an emulsification—egg yolks and butter Minimize via with vinegar flavored with tarragon and shallots, using a bite of black pepper. Think of it as a unfastened mayonnaise, demanding only plenty of whisking and a careful hand with the heat to grasp. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The New Y