When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it ...
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...