Polysorbates

There are a number of these powerful emulsifiers on the market, each with a different number, but Polysorbate 80 (F)

takes care of most sauce-making jobs. It is valuable because it makes sauces containing fat seem particularly creamy. One must exercise caution, however, not to use too much, as it has an unpleasant taste. It is typically used in concentrations from 1% to 5%.