Emulsified sauces are mixtures of two liquids that typically do not mix well, such as oil and water. These sauces are created by combining these ingredients with the help of an emulsifier, which stabilizes the mixture. Common examples include mayonnaise and hollandaise sauce, both of which rely on egg yolks as emulsifiers. The process of making emulsified sauces involves slowly adding one liquid to another while whisking or blending vigorously. This technique helps to disperse tiny droplets of one liquid throughout the other, creating a smooth and creamy texture. Emulsified sauces are often used to enhance the flavor and presentation of various dishes.