Peanut butter contain at least 90% peanuts; the remaining <10% usually consists of "...salt, a sweetener, and an emulsifier or hardened vegetable oil which prevents the peanut oil from separating". In the US, no product labelled as "peanut butter" can contain "artificial sweeteners, chemical preservatives, [or] natural or artificial coloring additives." Some brands of peanut butter are sold without emulsifiers that bind the peanut oils with the peanut paste, and so require stirring after separation. Most major brands of peanut butter add white sugar, but there are others that use dried cane syrup, agave syrup, or coconut palm sugar. Organic and artisanal
Butter lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. "Beurre blanc" (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. "Beurre monté" (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting"