To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.
To combine fats such as butter or oil with vinegar or citric juices into a smooth and even blend using an emulsifier such as an egg yolk which binds to each set of ingredients and prevents them from separating. Hollandaise is a classic emulsified sauce.
to disperse tiny globules of one liquid into another, such as oil in vinegar for salad dressing
To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one.  [ F - L ] [ M - R ] [ S - Z