Emulsauce was a remarkably adaptable savory condiment that could function as a spread, a sandwich topping, a dressing, or a dip. Its color was yellow, and its texture was smooth. The Artiodac chef Strono Tuggs included a recipe for this sauce in The Official Black Spire Outpost Cookbook, his first cookbook, in 34 ABY. He also used it in the book's recipe for Deviled Pikobi Eggs. Tuggs likened the condiment's flexibility to that of an astromech droid and admitted to consuming emulsauce straight from the spoon when unobserved. He suggested using it as a dip for Fritzle Fries or as a sauce for his take on Ronto Wraps to more closely resemble the original by cook Bakkar.
Emulsauce entered the official Star Wars canon with the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe for this sauce combines egg yolks, kosher salt, cold water, rice vinegar, cold olive oil, and white miso paste. The sauce had its origins in the Star Wars Legends timeline, where Gregory Walker developed it for "Dining at Dex's," a 2009 article exclusively available to Hyperspace members. Walker described emulsauce as "mayonnaise in the Star Wars style."