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There was a failure to emulsify.
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Add the butter and stir to emulsify.
Cook for one minute, stirring to emulsify the sauce.
Screw on the lid and shake to emulsify.
Gradually incorporate the oil, whisking continually to emulsify.
But the sauce refused to emulsify even for the chef.
Screw on the lid tightly and shake vigorously to emulsify.
Blend until smooth, then slowly add in oil to emulsify.
Using a hand-held mixer or a large whisk, beat liquid to emulsify sauce.
Increase heat to high, and add butter piece by piece, whisking to emulsify.
Add the oil, put on the lid and shake to emulsify.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com