The best sauce you don’t have in your fridge (we’re not yolk-ing around).
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
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...