What describes a sauce made from two or more ingredients that do not easily combine?

An emulsion sauce is characterized by its creation from two or more ingredients that would typically separate and not combine easily. For example, a classic emulsion sauce is vinaigrette, where oil and vinegar are mixed. The process of emulsifying involves using techniques and often additional ingredients (like egg yolks in mayonnaise) to stabilize the mixture, allowing the disparate components to blend into a cohesive sauce. This stabilizing effect is crucial for achieving the desired texture and flavor profile in the sauce.

In contrast, other options like coulis refer to a pureed fruit or vegetable sauce that does not involve this interaction of immiscible liquids. A transgenic organism relates to genetic engineering and does not pertain to sauces at all. Jus typically refers to a sauce made from the juices of meats and is fluid rather than a mixture of immiscible ingredients, thus lacking the defining characteristics of an emulsion sauce.