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But here’s where things get interesting: that lemon doesn’t have to be the only source of acidity.

However, compared to shallower waters, which are more easily subjected to changes in things like temperature, acidity or oxygen levels, these environmental changes take longer to reach the deep sea.

Pantry staples like Dijon mustard, Worcestershire sauce, fish sauce, or a splash of vinegar can ground your glaze, giving it the depth and acidity it needs to balance the sweetness.

Think about acidity, brightness, citrus, vinegars, and spices.

The richness of the egg yolk and oil provides the fat, while vinegar or lemon adds the acidity and just a touch of salt rounds everything out.