Emulsified Sauces

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Emulsified sauces are made by combining two normally incompatible liquids through the incorporation of a binding or emulsifying agent. The resulting union created by the emulsifying agent is the stable, or permanent, dispersal of microscopic droplets of two nonmixable liquids (such as oil and vinegar). It is important to note that a stable, lasting, emulsified sauce cannot be created without a binding or emulsifying agent. To illustrate this point, vigorously beat oil and vinegar together with a wire whisk or an electric mixer. The two liquids will separate into microscopic droplets and temporarily bind together but, as the beating ceases, they will begin to separate and will eventually resume their original form, with the heavier liquid falling to the bottom of the container.