Emulsion Sauces

Emulsion sauces rely on the ability of egg yolks to absorb quantities of oil or butter. For a classic hollandaise sauce, egg yolks and flavourings are cooked over gentle heat until thickened and then melted butter is whisked in, producing a thick luscious sauce, while mayonnaise is made from room-temperature yolks and oil. Both sauces are incredibly versatile and can be prepared in advance.