What is a egg emulsion?

An egg emulsion sauce belongs to the hollandaise and sabayon family: egg yolks whisked over gentle heat and slowly built up with melted butter or oil into a warm, silky sauce. It is served warm and made close to the table, unlike cold mayonnaise, a stable emulsion built to hold for days. The 111 recipes here are cited to their published sources; the ratio bar on each recipe page shows the measured liquids.

How long does egg emulsion keep?

Most oil-acid dressings keep 3–5 days refrigerated in a sealed jar; egg emulsions are shorter (1–2 days). Always follow the source technique and your local food-safety judgment. We print ratios, not shelf-life claims.

What cut or form of ingredients should I buy?

Buy the form named on the recipe (e.g. Dijon vs whole-grain mustard). Jar labels use short pour names; the editorial page lists full pantry names. When in doubt, match the cited source.

Best Egg Emulsions

Independent adaptations of publicly published chef recipes. Not affiliated with, sponsored by, or endorsed by any named chef or restaurant. Award and list names are used for factual identification only; the site is not affiliated with or endorsed by any award organization, publication, or television program.

111 egg emulsion recipes in the catalog, each tied to a published source and an award-winning kitchen. Below: the ratio pattern that defines the category, a short FAQ, and a seeded jar you can build without retyping ingredients.

Ratio explainer · Tarragon Vinegar Mayonnaise

Typical liquid stack for this category. Oil and acid volumes from a published recipe in the set. Michelin- and James Beard–linked kitchens contribute the majority of citations in this catalog.

OLIVE OIL 480 mlDIJON 30 ml

Best Egg Emulsions

Ratio explainer · Tarragon Vinegar Mayonnaise

Lemon Juice Hollandaise

Aïoli

Classic Aïoli

Tarragon Vinegar Mayonnaise

Balsamic Mayonnaise

Vinegar-Dijon Mayonnaise

Garlic Aioli

Red Wine Mayonnaise

Catalan Allioli

Black Olive Aioli

Vinegar-Dijon Mayonnaise

Lemon Juice Mayonnaise

Garlic-Espelette Aioli

Lemon Aioli

Garlic Aioli

Lemon-Cayenne Aioli

Mustard Mayo

Shallot-Garlic Aioli

Shallot-Garlic-Horseradish Aioli

Caper Parsley Aioli

Avocado-Cilantro Mayonnaise

Garlic-Lime Aioli

Mustard Aioli

Champagne Dill Mayonnaise

Basil Mayonnaise

Green Peppercorn Mayonnaise

Lemon Juice Egg Whole Mayonnaise

Tarragon-Juice Mayonnaise

Caesar Dressing

Champagne Vinegar Aioli

Shallot-Tarragon Béarnaise

Umami Qp Mayonnaise

Lemon Juice Dijon Mayonnaise

Gribiche-Adjacent-Herb-Mayo Sauce

Homemade Mayonnaise

Toum

Garlic Aioli

Lemon Juice Hollandaise

Coriander and Lime Mayonnaise

Burger Special Sauce

Lemon Juice Hollandaise

Yuzu Kosho Mayo

Chipotle Mayonnaise

Lemon Aioli

Gochujang Mayo

Garlic Aioli

Saffron Rouille

Caesar Dressing

Caesar Salad Dressing

Garlic Anchovy Coleslaw Dressing

Herb Mayonnaise

Classic Mayonnaise

Childhood Vinaigrette

Tandoori Citrus Mayonnaise

Fat-Free Mayonnaise

Gribiche Sauce

Red Wine Vinegar Dijon Mayonnaise

Roasted Garlic Chilli Jam Aioli

Lemon Juice Cayenne Mayonnaise

Gribiche Sauce

Chinoise Grundsauce

White Wine Vinegar Mayonnaise

Lime Juice Tabasco Mayonnaise

Rhubarb Aioli

Roasted Sofrito Aioli

English Mustard Mayonnaise

Gribiche Sauce

Tarragon Mayonnaise

Lobster Roll Dressing

Kimizu

Curry Mayonnaise

Gribiche Sauce

Lemon Zest Shallot Caesar Dressing

Caesar Dressing

Anchovy Garlic Dressing

Aire Mayonnaise

Kalamata Emulsion

Asparagus Emulsion