Emulsification

Emulsification is the technique of combining two liquids that do not normally mix, such as oil and water, into a stable suspension of tiny droplets of one liquid dispersed through the other, usually with vigorous mixing and the help of an emulsifying agent such as egg yolk, mustard or lecithin. In the kitchen it produces sauces and dressings including mayonnaise, hollandaise and vinaigrette, and it also underlies the stability of foods such as homogenized milk. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/