Emulsify
Combining fat and liquid into one smooth, stable mixture, like a vinaigrette. Whisking briskly is the trick.
Used for
- dressings
- hollandaise
- mayonnaise
- pan sauces
In the kitchen
- whisk briskly
- add fat slowly
- use mustard as emulsifier
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.
Try Tastease free →