Explain the difference between emulsified and non-emulsified sauces with examples.

• A. Emulsified sauces combine immiscible liquids into a stable blend (e.g., mayonnaise, Hollandaise); non-emulsified sauces separate (e.g., pan sauces, classic reductions).
• B. Emulsified sauces always contain dairy; non-emulsified do not.
• C. Emulsified sauces are always hot; non-emulsified are always cold.
• D. Emulsified sauces never need whisking; non-emulsified require whisking.

Answer: (A)