Culinary base for preparing hot emulsified sauces is an emulsion comprising oil, mustard and/or starch, egg-white and water. Independent claims are also included for: (1) The production of the culinary base by contacting the starch with part of the oil in a blender, adding part of the water while operating the blender, adding the mustard, citric acid and powdered ingredients (salt, pepper, emulsifier(s), etc.), adding the rest of the oil and water, vinegar and egg-white, and blending the mixture until the desired viscosity is attained; and (2) A sauce prepared using the culinary base above.
