[Sca-cooks] Emulsified sauces (was RE: 'Fredo Sauce)

[Philip & Susan Troy]

Also sprach Vincent Cuenca:
>The sauce from the ASPARAGUS file is made of bread soaked in vinegar,
>onions, cooking water from the asparagus, spices, oil and sugar.  It's not
>an emulsion at all.  IIRC, I seem to remember an emulsion sauce from
>Adamantius' "Carbonadoes" article.  He'd adapted it from a sauce for fish, I
>think


Off the top of my head, I seem to recall it was pretty close to
beurre blanc, because, unless I'm mistaken, it contained no egg yolk.
I think it was originally for flounder...

Adamantius