The most common example of an emulsified sauce is vinaigrette, where oil and vinegar are combined to create a stable mixture.

Mayonnaise is an emulsified sauce consisting of egg yolk, vinegar, and oil to make a thick white spreadable condiment. While mayonnaise has been around a lot longer, it first appeared in French ...

Ever mix up your mayonnaise with your aioli? Despite their similarities, the two have wildly different flavors. Turn one into ...

Rich and silky pasta sauce is the stuff kitchen dreams are made of and adding some butter can really elevate the texture.

In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another emulsified sauce is hollandaise sauce, which relies on clarified butter and egg yolks to bind. For salad cream ...