GETTING MY SAUCE BAR WHOLESALE TO WORK

It is actually an emulsification—egg yolks and butter Minimize by with vinegar flavored with tarragon and shallots, that has a bite of black pepper. Think of it for a loose mayonnaise, requiring only a good amount of whisking and also a cautious hand with the heat to grasp. ... Utilize the sauce to steaks or burgers, asparagus or salmon. — Sam