Hollandaise, Mayonnaise, Bechamel, Veloute, and Espagnol. And with emulsions on the brain, you guessed it--each sauce relies on some kind of emulsion to hold it together. You're probably most familiar with hollandaise and mayo. Both of these sauces are egg-based, meaning they use eggs as the binder in their emulsion. You may have made some of these other sauces without even realizing you were practicing fine French cuisine! They are flour-based sauces, and each starts off with a roux of equal parts of butter and flour cooked over medium heat. Different kinds of liquids are whisked into the roux, forming a stable emulsion and a creamy thick sauce.
- Bechamel: roux + dairy, usually milk or cream
- Veloute: roux + white stock (usually chicken stock, but it could also be fish stock or vegetable stock)
- Espagnol: roux + brown stock (usually veal stock where the bones have been browned before making the stock)