Sauce beamaise

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. 

Perram, C.M., Nicolau, C., and Perram, J.W., Interparticle forces in multiphase colloid systems the resurrection of coagulated sauce beamaise. Nature, 270, 572-573, 1977. 

Some food colloids are multiple dispersions. For example, beamaise sauce is an emulsion and a foam. 

Bond s dinner in Fleming s novel of the same title includes caviar, toume-dos— well cooked— with beamaise sauce and a bit of artichoke, and half an avocado d lafranQuis for dessert. I don t know what most of it means, but according to Fleming it s very good. Champagne is, of course, required. 

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