Emulsification is turning two normally immiscible oil- and water-based liquids into a stable and homogeneous mixture by whipping or with the help of a binding agent. Natural emulsifiers such as the lecithin in egg yolk facilitate this process. Mayonnaise and vinaigrette are the basic examples of this technique.
Where It's Used
“Whisk the olive oil into the vinegar in a thin stream to form an emulsion.”