https://kvalifood.com/tags/beurre-blanc/ Recent content in Beurre-Blanc on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/emulsion-sauces/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/emulsion-sauces/ <h1 id="emulsion-sauces">Emulsion Sauces</h1> <img src="https://kvalifood.com/wiki/emulsion-sauces/emulsion-sauces_hu_5824503b0aea80c4.webp" alt="" loading="lazy"> <p>Emulsion sauces exploit the physics of <a href="https://kvalifood.com/wiki/emulsions/">emulsions</a> to make oil and water coexist as a single, thick, creamy liquid. They divide into three families by temperature and emulsifier: cold egg sauces (mayonnaise), hot egg sauces (hollandaise, béarnaise), and butter sauces (beurre blanc). Each uses a different strategy to coat fat droplets in a water-based continuous phase, and each has a different fragility.</p> <h2 id="mayonnaise-the-cold-emulsion">Mayonnaise: the cold emulsion</h2> <p>Mayonnaise is oil dispersed drop by drop into egg yolk and acid — the purest demonstration of emulsion building. The yolk&rsquo;s phospholipids and proteins coat each oil droplet as it enters, creating a stable oil-in-water emulsion that can reach near-solid thickness.</p>