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

The perfect pairing for meat, a pan sauce is simple enough, but issues can still arise. Here's how to fix a broken sauce, ...

If you toss it in too early, the butter's impact can be lost, but add it at the right moment, and you'll achieve a perfectly emulsified sauce with a silky texture. When is the right time to add ...

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 ...

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 ...