Hi Jerry, there is some stuff from page 2 onwards concerning emulsions, which is how a base sauce with water and oil might behave. I also posted a link to a site detailing emulsions as used in cooking.
There is no way to answer your question accurately though I don't believe. There are just too many variables.
In case you don't know CA "left" the forum yesterday, I don't know if he will post again or not. There were some ugly scenes!
Paul