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 ...
Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content.