Emulsion
A stable mixture of two normally immiscible liquids (like fat and water), forming the basis of sauces like béarnaise, hollandaise, and aioli.
An emulsion is a stable mixture of two liquids that normally don't combine — specifically fat and water. In cooking, emulsion sauces are among the most luxurious preparations: béarnaise, hollandaise, aioli, mayonnaise, and vinaigrettes are all emulsions.
The trick is getting tiny droplets of one liquid (usually fat) suspended evenly throughout the other (usually water-based liquid). An emulsifier — typically egg yolk lecithin or mustard — coats each fat droplet, preventing them from merging back together.
Types of Emulsion Sauces for Meat: - Warm emulsions: Béarnaise, hollandaise — egg yolk + clarified butter. Rich, luxurious, fragile. - Cold emulsions: Aioli, mayonnaise — egg yolk + oil. Stable, versatile. - Vinaigrettes: Oil + vinegar, emulsified with mustard or honey. Light, bright. - Cream-based: Butter sauces finished with cream. More stable than egg-based.
Pairing Emulsions with Meat: Emulsion sauces add richness and complexity. Match them to cuts that need help: - Béarnaise/hollandaise → lean filet mignon, tenderloin - Aioli → grilled chicken, pork chops - Vinaigrettes → alongside rich cuts as palate cleansers - Cream sauces → medium-fat cuts like strip or flat iron
Why Emulsions Break (and How to Fix): Temperature is the enemy. Too hot → the egg proteins coagulate and release the fat. Too cold → the fat solidifies and won't incorporate. The window is 145-160°F for warm emulsions.
If it breaks: fresh yolk in a clean bowl, slowly whisk in the broken sauce. The new yolk's lecithin re-emulsifies the mixture.
Understanding emulsions gives you access to some of the most elegant sauces in the culinary world — and the confidence to execute them under pressure.