Which of the following is an emulsified sauce?

• A. Pan sauce
• B. Reduction
• C. Gravy
• D. Mayonnaise

Answer: (D)

An emulsified sauce is a mixture where two normally immiscible liquids, usually oil and water, are stabilized so they stay blended. Mayonnaise fits this perfectly: egg yolk supplies emulsifiers (like lecithin) that coat oil droplets and keep them dispersed in a water-based phase, created by the water in the yolk plus added vinegar or lemon juice. Whisking or blending drives a tiny, stable emulsion that remains smooth and creamy instead of separating.

Pan sauces, reductions, and gravies aren’t emulsions; they come together through deglazing, reducing, and thickening with starch or fat, and they tend to separate if not kept whisked or stabilized.