To combine two liquids that normally don't mix (like oil and water) by creating a stable mixture where one liquid is suspended in tiny droplets throughout the other. This process requires an emulsifying agent or vigorous mixing.
From Latin 'emulgere' meaning 'to milk out', through French 'émulsifier'. The term originally described the milky appearance of these mixtures, reflecting how oil droplets suspended in water create an opaque, milk-like consistency.
Mayonnaise is basically edible chemistry in action—egg yolks contain lecithin, a natural emulsifier that allows oil and vinegar to form a stable, creamy sauce. Without understanding emulsification, we wouldn't have hollandaise, vinaigrettes, or even chocolate, which is an emulsion of cocoa butter and other ingredients!
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