Every so often, you come across a curious piece of menu jargon. It sounds familiar. It looks familiar. Maybe you’ve even consumed it a time or two. But what the heck is it, really? Great question.

If you have ever tried your hand at homemade mayonnaise, hollandaise sauce or other emulsions, then there’s a good chance they’ve “broken” or separated on you. There’s no need to start from scratch if ...