Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Culinary terms and techniques |
|
|
| Term(s) | ||
Emulsion | ||
 A mixture of two liquids that do not combine together, example oil and water. An emulsion consisting of a fatty substance, such as oil or butter, dispersed in vinegar, water or lemon juice will only remain smooth and stable if it is bound with an emulsifier, usually egg yolk. This preparation is the basis of emulsified sauces, such as hollandaise, mousseline and their derivatives. Milk is a natural emulsion; it consists of globules of cream suspended in a watery solution containing protein, which acts as an emulsifier. |