In emulsified sauces, what commonly serves as the emulsifier?

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Emulsification relies on an agent that forms a film around oil droplets so they stay dispersed in water. Egg yolks provide lecithin, a natural emulsifier that stabilizes oil-in-water mixtures and is why mayo and hollandaise come out smooth. Mustard also has emulsifying compounds and gums that help hold the droplets together, making it a common choice in dressings and sauces when eggs aren’t used. The other ingredients are flavors or acids and do not create that stabilizing film, so they don’t serve as the emulsifier.