emulsionsauce
nounUK /ɪˈmʌlʃən sɔːs/
US /ɪˈmʌlʃən sɔs/
A sauce made by mixing oil and water so they stay together.
She poured a creamy emulsionsauce over the salad.
OTHER MEANINGS
2. A thick, stable mixture of two liquids that do not normally combine, used as a topping.
The chef whisked an emulsionsauce of olive oil and lemon juice.
3. Any creamy dressing produced by emulsifying fat with an acid or egg yolk.
This emulsionsauce tastes rich because of the egg yolk.
4. A culinary preparation where droplets of fat are suspended in a liquid base.
The recipe calls for a warm emulsionsauce to coat the pasta.