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 ...

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 ...

What is one technique that everyone should know? Everyone should know how to make an emulsified butter sauce. I have two major variations. One is a classic French beurre blanc. Reduce wine and ...

Whisk vigorously to combine and then continue to whisk as you pour in around 4 tablespoons of olive oil so you have a thick emulsified sauce. Thin out with another tablespoon of water and check ...