Hollandaise sauce

Raw or undercooked eggs—Make sure to cook eggs until the yolks are firm, to avoid risk of salmonella. Also avoid food made with raw eggs like key lime pie, hollandaise sauce, and chocolate mousse. 

Smoked salmon (from the Highlands, not from Scandinavia), followed by lamb cutlets and asparagus with hollandaise sauce, and finished off with a pineapple slice, all with Dom Perignon, since M is paying the bill at his club in the novel Moonraker. Although I d personally suggest a good red wine with the cutlets—not with the salmon. 

Once cooked, the vegetable may, or may not, be sauteed briefly in oil or bacon fat, with or without bits of browned garlic, capers, coriander, crisp bacon, curry powder, pepper, and/or pimiento. Broccoli may also be served on toast with a cheese sauce, hollandaise sauce, or a white sauce containing sliced hard-cooked eggs. Finally, pureed broccoli makes an excellent soup. 

To disperse small drops of one liquid into another liquid, e.g., mayonnaise and hollandaise sauce. 

Fats and oils have many uses in food preparation. They add flavor and nutritive value to the foods they prevent foods from sticking to pans they tenderize batters and doughs they hold in air which is incorporated when beating a mixture and they form emulsions in such foods as mayonnaise and Hollandaise sauce. 

For main dishes—Barbecue sauce, butter sauce, cheese sauce, fruit sauce, gravies, hollandaise sauce, tartar sauce, tomato sauce and ketchup, and white sauce. 

One important role of surfactants in household products and foodstuffs is as an emulsifier. Emulsions are all around us in the kitchen, forming part of a wide variety of different sauces and creamy foods. When you whip air or oil into a liquid, how can the result be a stable phase What keeps hollandaise sauce or gravy from separating The answer is an emulsifier. Emulsifiers can take a variety of forms but are essentially just molecules that localize at the interface between the aqueous and oily components of the mixture. 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Casein or egg-yolk proteins are used as emulsifiers in another category of O/W food emulsions [34,126]. A key difference here is that in these caseinate-stabilized oil emulsions, the casein forms essentially monolayers and there are no casein micelles or any calcium phosphate. Such emulsions are thought to be stabilized more by electrostatic repulsive forces and less by steric stabilization [126]. Similarly, mayonnaise, hollandaise, and beamaise sauces, for example, are O/W emulsions mainly stabilized by egg-yolk protein [34,129], Here, the protein-covered oil (fat) droplets are stabilized by a combination of electrostatic and steric stabilization [129]. Perram et al. [130] described the application of DLVO theory to emulsion stability in sauce beamaise. 

Liquid sauces—As noted earlier, liquid sauces are typically sold in shelf stable forms. They generally have a low pH that minimizes the heat treatment required for microbial stability. They may be lower fat versions that are thickened by starches and/or hydrocolloides, or high fat products (e.g., hollandaise-based sauces) that obtain their viscosity from the fat emulsion. Each type of sauce has its own unique formulation requirements for retaining its physical properties during both thermal processing and storage. 

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