The sauce has become too hot, causing the butterfat to leak. The sauce has separated while being kept warm. Strain out the lumps and whisk the hot broken sauce into another gently heated egg yolk in a clean bowl. Water has evaporated from the mixture, giving the oil droplets a chance to coalesce. The mayonnaise becomes oily on the surface. The oil has been added too quickly, so it never gets dispersed.Д«eat a fresh egg yolk with a tablespoon of water and/or lemon juice in a clean bowl, and slowly whisk in the broken sauce. When an emulsion breaks, how you fix it depends on the sauce. See the chart below for some quick fixes. If this happens, you may be able to rescue it. Sometimes, despite your best efforts, an emulsion sauce might still break on you. In an eggless emulsion, like a beurre blanc, too much heat will make the butterfat separate from the butter and leak out. If an emulsion sauce that contains egg, like hollandaise, gets too hot, the egg proteins will coagulate and turn the sauce lumpy and thin. Once the sauce gets viscous, itвЂ™s safe to add the remaining oil or butter more quickly.Д¬ontrol the temperature. The fat droplets will become interspersed with the emulsifier, which encourages them to stay in suspension and form a thick, stable emulsion. To that end, you need to add the oil in a slow stream or the butter a tablespoon at a time, while whisking constantly and making sure each addition is fully incorporated before adding the next. ItвЂ™s important to make the network of fat droplets as fine as possible.

Begin with the watery ingredients mixed with an emulsifier then whisk in the oil or butter. How do you keep an emulsion sauce together?ДЄdd ingredients in the right order. Some of the most common emulsion sauces are vinaigrette (oil suspended in vinegar, sometimes emulsified with mustard), mayonnaise (oil suspended in lemon juice and water, emulsified with egg yolk), hollandaise (melted butter suspended in lemon juice and water, emulsified with egg yolk), and beurre blanc (butter suspended in white wine vinegar, emulsified by the milk solids in the butter). Therefore, thereвЂ™s a better change that the emulsion will hold. When combined with fat, like oil or butter, and watery ingredients, like vinegar, lemon juice, and of course, water, these molecules get in the way, making it harder for like molecules to find and bind to each other. Emulsifiers, such as egg yolks and mustard, are made up of big, bulky protein molecules. To prevent separation, a substance called an вЂњemulsifierвЂќ is often mixed in. When two substances donвЂ™t naturally mix, itвЂ™s because the molecules of each are more attracted to themselves than to the others, so even the most thoroughly combined emulsion sauce will not stay combined for long. To do this, you have to break one of them into millions of miniscule droplets and suspend those droplets in the other substance by vigorously whisking, or better yet, blending them in a blender or food processor. Emulsion sauces are made by mixing two substances that donвЂ™t normally mix.

Oil emulsion