The classic emulsion sauces – hollandaise, mayonnaise and sabayon – rely on the unique properties of eggs. Refined, delicate and airy, hollandaise and sabayon make the most marvellous accompaniments to fish, vegetables and other dishes. They each take only 10 to 15 minutes to prepare and cook, but they will lose their lightness if kept waiting, so serve within 15 minutes of cooking. Mayonnaise is the key to taste heaven. The addition of snipped fresh herbs, chopped hard-boiled eggs, fresh tomato coulis, grated horseradish or a little chlorophyll (see Green mayonnaise) promotes an explosion of flavours to enhance seafood, smoked fish, hard-boiled eggs, and more. Finally, I use egg yolks to bind and enrich salad dressings, such as my Swiss vinaigrette and Caesar dressing, as well as selected sauces.