| 31. | The whites become almost semifreddo, and the yolks are still there to emulsify.
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| 32. | If the mixture doesn't emulsify, that's OK, too.
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| 33. | Heat until hot; sauce should emulsify slightly.
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| 34. | While whisking, pour in the olive oil in a steady stream to emulsify.
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| 35. | Add butter, and stir quickly with a fork to emulsify it into the sauce.
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| 36. | As it emulsifies, add oil a little faster, in a slow steady stream.
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| 37. | As it emulsifies, add oil a little faster in a slow, steady stream.
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| 38. | As they emulsify, add oils a little faster, in a slow steady stream.
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| 39. | A white sauce is usually needed to emulsify harder cheeses into a velvety soft sauce.
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| 40. | Heat the safflower oil and add it with the blender running to help emulsify the mixture.
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