Runny Yolk Sauce
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By Tim Chin
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
WHY THIS RECIPE WORKS
Chefs are obsessed with emulsions because they combine something that is already delicious—unctuous fat—with a water-based ingredient to create something even more satisfying (think mayonnaise, butter, and cream—all emulsions). And egg yolk...