These include a half dozen Kusshi oysters on the half shell with rose mignonette and horseradish cocktail sauce; yellowtail crudo with gochujang, passionfruit curd and herb emulsion; bigeye ahi tuna ...
The same is true of hollandaise sauce and mayonnaise - all three are known as emulsion sauces. I have no doubt chapters of books have been dedicated to the art of making béarnaise sauce but the ...