What Is an Emulsion in Cooking?
Emulsion: A mixture of two liquids that normally separate, like oil and lemon juice, held together by vigorous mixing and a binder such as mustard or egg yolk.
In the kitchen
Oil and water-based liquids do not mix on their own. Whisking or blending breaks the oil into tiny droplets, and an emulsifier such as mustard or egg yolk helps keep them from joining back together.
A vinaigrette is a loose, temporary emulsion of oil and lemon juice, and it separates again if left alone. Aioli is a thicker, more stable one, where the yolk holds the oil in suspension.
If a sauce splits, whisk a spoonful of the broken sauce into a fresh yolk or a little water, then slowly add the rest.
See it in our recipes
Related terms
