Warm Emulsified Sauces

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

These sauces are prepared by whisking egg yolks and flavoring components into a foamy mixture over a hot water bath until they are thick and airy and have formed an emulsion. This emulsion is referred to as a sabayon, and it serves as the base for many warm emulsified sauces. Clarified butter is then added in a steady stream and the sauce is whisked until smooth. Different flavorings can be added, either directly, as with the addition of lemon juice to hollandaise sauce, or in the form of a reduction, as with the shallots, tarragon, and peppercorns in béarnaise sauce.