| Term | Definition |
|---|
| emulsion | the stable distribution of microscopic droplets of one liquid in another liquid with which it normally doesn't mix |
| hollandaise | egg yolks, clarified butter, lemon juice, salt, cayenne pepper |
| mousseline | 3/4 hollandaise sauce and 1/4 whipped cream |
| moutarde | hollandaise and mustard |
| bearnaise | egg yolks, clarified butter, lemon juice, salt, tarragon, chervil, a reduction of white wine vinegar, shallots, peppercorns and tarragon |
| choron | bernaise and tomato concasse |
| maltaise | hollandaise, orange juice, blanched mandarin orange zest |
| beurre blanc | reduction of shallots and white wine vinegar with cold butter cubes incorporated |
| sweet sabayon | aerated, stirred custard that is cooked on the stovetop over a bain marie |
| mayonnaise | egg yolks, mustard, vinegar (or lemon juice), salt and white pepper |
| verte | mayonnaise with green herbs or chlorophyll |
| remoulade | mayonnaise with mustard capers, minced cornichons, chervil, tarragon, parsley and anchovy essence |
| gribiche | hard boiled egg yolks, mustard, chopped cornichons, capers, parsley, chervil, tarragon, oil, vinegar and julienned egg white |
| chantilly | 2/3 mayonnaise and 1/3 whipped cream |
| aioli | olive oil, egg yolk, garlic and saffron |
| andalouse | mayonnaise, tomato coulis and diced peppers |
| tartar | hard boiled egg yolks, oil, vinegar, puree of scallions or chives |
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