Okay we have a confession to make. We really hate egg salad 🤢. But @eheitner made a clarified lobster butter with lobster shells last week and had an idea. What if we made a beurre blanc with the lobster butter and whipped that into egg salad? It all made sense! Especially since we had a few loaves of @estepan_baker delicious shokupan. So we hard boiled some @ricksproduce eggs, sieved the yolks, and emulsified the beurre blanc into the yolks to create the fluffiest most luxurious “mayo”. The whites were cut and mixed with @nestorfsilva’s carrot escabeche, dijon mustard, scallion and lemon. Garnished with chives & trout roe. And now, we are egg salad converts. Tonight & tomorrow @melodywinebar