It’s a punchy herby butter emulsion, tangy and fresh, and just sooo perfect for a nice fat steak 🤤 My take 👇🏼 250g unsalted butter 1 shallot, finely diced 6-12 anchovies (I used ones in vinegar and oil) 12 capers (and a splash of the brine) 1/4 cup fresh dill 1/4 cup fresh parsley 1/4 cup fresh tarragon but that’s hard to find so I used marjoram (fresh oregano if neither) 1 tsp dried oregano 1 tsp dry dill (I didn’t have enough fresh) 1/2 tsp ground sage 1 egg yolk 1/2 tsp Worcestershire 1/2

#ICCAIn90Days Sauce It Up with Chef Sam’s Emulsion Tips! Chef Sam turned up the heat with expert tips on perfecting emulsion sauces! Our students learned to finesse warm sauces like Hollandaise and its tasty derivatives, from Choron (perfect with poultry!) to Foyot (a steak's best friend). For the perfect consistency, Chef Sam advised gradually adding a bit of warm water if the sauce got too thick. The class also dove into cold emulsion classics like Mayonnaise, Tartar, Remoulade, and Aioli and