Technique
Emulsions
2026-10-08 · Adrian Stefan, Table d'Adrian
Emulsions
An emulsion is fat held in water, or water held in fat, so the sauce looks smooth and stays that way on the plate. Mayonnaise is cold. A butter sauce is warm. A vinaigrette is the loosest of the three and often the most useful.
Start with the thing that will hold the fat: an egg yolk, a little reduced stock, a spoon of mustard. Add the fat slowly at the beginning. Once it looks thick you can go faster. If it splits, stop. A splash of cold water and a clean bowl will often bring a mayonnaise back. A split butter sauce wants a fresh spoon of water and gentle heat, not more butter.
Season at the end. Salt and acid change the texture if you add them in a rush at the start. Taste it on a piece of the food it is meant for, not on a spoon on its own.