On food and cooking the science and lore of the kitchen ( PDFDrive ) 1191

Using and Storing Emulsified Sauces Once
emulsified sauces have been successfully
made, there are two basic rules for using
them.
Thesaucemustnotgettoohot.Athigh
temperatures,themoleculesanddroplets
inasaucearemovingveryenergetically,
andthedropletsmaycollidehardenough
tocoalesce.Temperaturesabove
140ºF/60ºCalsocausetheproteinsin
egg-emulsifiedsaucestocoagulate,so
they’renolongerabletoprotectthe
droplets.Andacookedsaucethatisheld
beforeservingongentleheatmaylose
enoughwaterbyevaporationthatthe
dispersedfatdropletsbecome
overcrowded.Socookedemulsions
shouldbemadeandheldatwarm,rather
thanhot,temperaturesandshouldnotbe
spoonedontoapieceoffoodstill
sizzlingfromthepan.
Thesaucemustnotgettoocold.Atlow


temperatures,surfacetensionincreases,
makingitmorelikelythatneighboring
dropletswillcoalesce.Butterfat
solidifiesatroomtemperature,andsome
oilsdosointherefrigerator.The
resultingsharp-edgedfatcrystalsrupture
thelayerofemulsifieronthedroplets,so

thattheycoalesceandseparatewhen
stirredorwarmed.Refrigerated
emulsionsoftenneedtobereemulsified
beforeuse.(Manufacturedmayonnaiseis
madewithoilsthatremainliquidat
refrigeratortemperatures.)
Rescuing a Separated Sauce When an
emulsified sauce breaks and the droplets of
thedispersedphasepuddletogether,thereare
two ways to reemulsify it. One is simply to
throw the sauce in a blender and use its
mechanical power to break the dispersed
phase apart again. This generally works for
sauces that still have plenty of intact