sauces bring together elements that do not readily mix or stay mixed on
their own. The two most recognizable sauces in this category are hot
emulsions based on egg yolks
Hollandaise and Béarnaise.
A third basic butter sauce is a white butter sauce or
beurre blanc sauce that
is not stabilized with egg yolks. Because this sauce is not stabilized it
is thinner and separates more easily tan those with an egg yolk base.
Emulsified sauces are unstable when subjected to high
temperatures or if allowed to stand too long and they will separate.
The production of a emulsified sauce over heat requires
constant adjustment to regulate the temperature of the product as you as