#ICCAIn90Days Sauce It Up with Chef Sam’s Emulsion Tips! Chef Sam turned up the heat with expert tips on perfecting emulsion sauces! Our students learned to finesse warm sauces like Hollandaise and its tasty derivatives, from Choron (perfect with poultry!) to Foyot (a steak's best friend). For the perfect consistency, Chef Sam advised gradually adding a bit of warm water if the sauce got too thick. The class also dove into cold emulsion classics like Mayonnaise, Tartar, Remoulade, and Aioli and