A REVIEW OF SAUCE CARTS

It is actually an emulsification—egg yolks and butter Lower via with vinegar flavored with tarragon and shallots, having a bite of black pepper. Think about it for a free mayonnaise, necessitating only loads of whisking and a thorough hand with the warmth to master. ... Implement the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton