Hot Emulsified Egg-Based Sauces

Traditional hot emulsified egg sauces are made by quickly beating egg yolks and liquid over heat to form an airy foamy emulsion called a sabayon. Fat, usually melted or clarified butter, is then slowly whisked in. The sauce can then be flavored with a wide range of ingredients and preparations. Hot emulsified egg yolk sauces are among the richest and most luxurious sauces—but they can be the most difficult to make well. The technique of emulsifying fats and liquids with egg yolks can also be adapted and used for contemporary sauce innovations. Sauce béarnaise and sauce hollandaise are the best known of the hot emulsified egg sauces, but there are many classic and contemporary variations. The technique of combining flavor components into a hot emulsion of egg yolks, liquid, fat, and air remains the same regardless of the particular sauce being prepared.