AN UNBIASED VIEW OF SAUCE BAR WHOLESALE

It is actually an emulsification—egg yolks and butter cut by with vinegar flavored with tarragon and shallots, by using a Chunk of black pepper. Visualize it as being a unfastened mayonnaise, demanding only a lot of whisking along with a cautious hand with the heat to master. ... Apply the sauce to steaks or burgers, asparagus or salmon. — Sam