We did some reading about emulsions, that's where two liquids that don't usually mix are combined so that one liquid is evenly distributed in the other. An example of an emulsion is Bernaise sauce, so we made Eggs Benedict.
The recipe we followed said to make the sauce first and then set it aside while you prepare everything else. I think it would have been better to do the sauce last. After preparing the sauce, it looked and tasted good, but by the time everything else was ready, the sauce had separated.
The sauce was basically made by wisking some lemon juice into egg yolks (this raises the temperature that the yolks cook at allowing you to heat them enough to kill harmful bacteria without getting scrambled eggs) and then slowly adding melted butter. Even though our sauce separated, it still tasted good and everyone enjoyed lunch.
We did some research after clean up, and apparently if the sauce separates it can be fixed by wisking another egg yolk in the double boiler and slowly pouring in the separated sauce. That's good to know if we try making this again!
