Emulsification techniques

Emulsification techniques involve combining two liquids that normally don’t mix, like oil and water, by breaking the oil into tiny droplets and dispersing it throughout the water. This process often uses an emulsifier—an agent that stabilizes the mixture—such as egg yolk in mayonnaise. Techniques include blending vigorously with a whisk or blender, shaking in a jar, or using specialized equipment to create a stable emulsion. Proper emulsification results in smooth, uniform mixtures like salad dressings, creams, and sauces, ensuring the ingredients stay blended and maintain their desired texture.