About Hot Emulsified Sauces

An emulsion (noun) or emulsifier (verb) is the action of combining two liquids that, under normal circumstances cannot be mixed together. What links them together is the addition of a third substance which is compatible with both.

For example, a salad dressing of oil and vinegar will mix together or so it seems. Leave it for a few minutes to rest and both will separate. Add some mustard and the mixture will keep its consistency for a longer time.

Another example is a mayonnaise. The egg yolk, the mustard, the oil and the vinegar is the recipe of an emulsion that will stay combined for a few hours. Eventually it might separate again under certain circumstances such as a change of temperature.

• Hot emulsified sauces such as Sauce Hollandaise

• Cold emulsified sauces such as Mayonnaise