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The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

An additive in a product that is used to maintain emulsion, preventing the product from separating. Also an ingredient, such as gelatin, used to prevent some desserts from separating.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

food thickener, thickening agent, liason, beurre manie,

The act of combining two or more liquids that do not typically mix together well, such as oil and water.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.