Curdled egg sauces can be rescued by
straining out the solid bits of protein, keeping
the whole mess warm, beginning with another
warm egg yolk and one tablespoon/15 ml
water, and slowly whisking the sauce into the
new yolk. The same technique will revive a
sauce that has been refrigerated and so had its
butterfat crystallized; the crystals melt to
form fat puddles when the sauce is simply
rewarmed.
Vinaigrettes
A Water-in-Oil Emulsion The most
commonly and easily made emulsified sauce
is the simple oil-and-vinegar salad dressing
known as vinaigrette, from the French word
for “vinegar.” Vinaigrette does a good job of
clinging to lettuce leaves and other
vegetables, and lending a refreshing tart
counterpoint to their taste. The standard
proportions for a vinaigrette are 3 parts oil to