absurd.” The worry is always that at some
point the emulsion may break and separate
into blobs of oil and water again. This can
happen, but it’s almost always because the
cook has made one of three mistakes: he has
added the liquid to be dispersed too quickly to
the continuous liquid, or added too much of
the dispersed liquid, or allowed the sauce to
get either too hot or too cold.
There are several basic rules that apply to
the making of any emulsified sauce:
The first materials into the bowl are the
continuous phase — usually the water-
based ingredient — and at least some
emulsifying and stabilizing ingredients.
The dispersed phase is always added to
the continuous phase, not the other way
around: otherwise it can’t be dispersed!
The dispersed phase should be added
very gradually to begin with, a small
spoonful at a time, while the cook whisks
or blends the mixture vigorously. Only