Emulsified Sauces

Emulsified sauces are sauces that are thickened (or emulsified) with egg yolks and either warm butter (hot emulsions) or oil (cold emulsions).

Chief amongst these sauces are the famous mayonnaise, hollandaise and white butter-based sauces such as beurre blanc. In simple terms, they are formed by an emulsion of fat droplets (butter or oil) combined with a liquid (vinegar, water or stock) and occasionally stabilised with an egg yolk, as in the case of mayonnaise or hollandaise.

These sauces are rich, smooth and luxuriously subtle, but are often thought to be the most intimidating of sauces for beginners to master. Following the instructions to the full, however, will bring success and confidence in time.