A REVIEW OF SAUCE BAR

It is actually an emulsification—egg yolks and butter Slice by way of with vinegar flavored with tarragon and shallots, which has a bite of black pepper. Think of it like a free mayonnaise, requiring only plenty of whisking and a cautious hand with the heat to learn. ... Use the sauce to steaks or burgers, asparagus or salmon. — Sam Sifton, The