Using and Storing Emulsified Sauces Once
emulsified sauces have been successfully
made, there are two basic rules for using
them.
The sauce must not get too hot. At high
temperatures, the molecules and droplets
in a sauce are moving very energetically,
and the droplets may collide hard enough
to coalesce. Temperatures above
140ºF/60ºC also cause the proteins in
egg-emulsified sauces to coagulate, so
they’re no longer able to protect the
droplets. And a cooked sauce that is held
before serving on gentle heat may lose
enough water by evaporation that the
dispersed fat droplets become
overcrowded. So cooked emulsions
should be made and held at warm, rather
than hot, temperatures and should not be
spooned onto a piece of food still
sizzling from the pan.
The sauce must not get too cold. At low