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
To bind liquids that usually cannot blend smoothly, such as oil and water. The trick is to add one liquid, usually the oil, to the other in a slow stream while mixing vigorously. You can also use natural emulsifiers - egg yolks or mustard - to bind mixtures like vinaigrettes and sauces.
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat ... more on emulsify here
The process of binding a mixture such as oil to water.
eh-MUHL-suh-fy] The process of binding hard-to-combine ingredients, like water and oil. The final blended product is called an emulsion which can last from a few minutes to a few days depending on the emulsifier, the item that binds the two hard-to-combine ingredients. Common emulsifiers are mustard and egg yolks.
To combine two liquids which do not mix e.g. oil and vinegar
(ih-MUHL-sih-fy) The act of combining two or more liquids that do not typically mix well, such as oil and vinegar in a salad dressing. When the salad-dressing container is shaken, the oil breaks up into tiny droplets that are dispersed evenly throughout the vinegar to form an emulsion. However, if the mixture is allowed to sit still for a while, the two substances will eventually return to their original separate states. Sometimes, other ingredients are added to help hold the mixture together. One common example of this type of emulsion is mayonnaise.
To combine fats with vinegar or citric juice into a smooth, stable mixture.
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for steady, even emulsification.
To blend two liquids together to create a smooth and usually thick consistency. A stabilizer such as egg or mustard is often used to ensure the emulsion does not break down. Mayonnaise and hollandaise are two examples of emulsions.
To form a suspension of very finely divided oily or resinous liquid in another (watery) liquid.
The process of combining ingredients like water and oil with a binder. The blended product is an emulsion. These blended combinations can last from a few minutes to a few days depending on the ingredients. Mustard and egg yolks are two common emulsifiers. Entree - A single prepared dish served as the main meat item.
To completely blend together an oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings.
The dispersion or suspension of fine particles or globules of one or more liquids in another liquid.
To combine two liquids of different densities by whipped them together with a whisk or a blender; vinaigrette, mayonnaise and cream, are three of the most common examples of emulsions. The emulsion obtained from the mixture of a watery substance and an oily one, such as vinaigrette, is unstable; the two liquids will separate when you stop mixing. To make it stable, an emulsifier (such as mustard) is needed to bind them together. The most commonly used emulsifier in cooking is egg yolk, but pectin, soya lecithin, and gelatin also have similar properties.
An emulsion is a stable suspension of fat and another...