Emulsified Egg Sauce Examples

by | Jul 21, 2021 | Emulsified Egg, Examples, Sauces, Yellow | 0 comments

Hot Emulsified Egg Sauce Examples and Variations:

Emulsifying Agents: Binding Fat + Liquid into a Permanent Suspension.
They are:
Egg Yolk, Mustard, Vegetable Puree, Gelatine, Dairy Products, Animal Blood, Glazes, Chickpeas, Fava Beans, Lentils, Peas, Soy Lecithin, Canola Oil, Guar Gum and Carrageenan (Hydrocolloids, “Gums”).

Hollandaise, Bearnaise (Tarragon + Chervil) Variations:

Sauce Béarnaise (Tarragon + Chervil + Onion + Meat Glaze): Fillet Steak, Fish, Vegetables, Shellfish. 

Sauce Paloise (Bearnaise + Mint) 

Sauce Bavarois (Horseradish + Thyme + Cream) 

Sauce Crème Fleurette (Crème Fraiche) 

Sauce Choron (Tomato Puree) 

Sauce Maltaise (Orange Juice + Zest) 

Sauce Moscovite (Caviar + Cream) 

Sauce Noisette (Browned Butter) 

Sauce Valois or Foyot (Bearnaise + Meat Glaze) 

Sauce Tyrolienne (Oil instead of butter) 

Paloise (Bearnaise with Mint instead of Tarragon) 

Sauce Colbert (Bearnaise + White Wine Reduction) 

Sauce Mourtarde (Mustard) 

Mousseline (3 parts Hollandaise + 1 part whipped cream + 1 Egg yolk) 

Sauce Devine (Add Reduced Sherry to whipped Cream. Served with Poultry or offal)

Cold Emulsified Egg Sauce Examples and Variations:

Mayonnaise Variations:

Verte (Green Herbs)

Remoulade (Capers + cornichons +herbs + chopped onion + hard boiled egg)

Gribiche (Hard boiled eggs + Cornichons + Mustard + herbs)

Chantilly ( 2 parts Mayo + 1 part whipped cream)

Aioli (Mayo, Garlic)m Rouille (Mayo, white bread, garlic, Paprika, Saffron)

Andalouse (Mayo + Tomato Coulis + Diced Peppers)

Caesar Dressing (for Caesar Salad)

Sauce Diane (Double Cream, Mustard, Worcestershire Sauce, Whisky)

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