What is an emulsion?

An emulsion is specifically defined as a mixture of two liquids that typically do not mix, such as oil and water, which is stabilized by an emulsifier. Emulsifiers are substances that help prevent the separation of the two liquids, creating a uniform mixture that maintains stability. Common examples include mayonnaise, which is an emulsion of oil, egg yolk, and vinegar or lemon juice.

Understanding what qualifies as an emulsion is important in culinary practices, as emulsions feature prominently in sauces, dressings, and many other preparations where a smooth, cohesive texture is desired. The ability of an emulsifier to interact with both liquid components allows the mixture to maintain a stable form, preventing the separation that would naturally occur if the components were simply combined.

In contrast, a mixture of sugar and water relates to solubility rather than emulsification, and solid food preparations and spice blends do not fit the definition of an emulsion, as they do not involve the mixing of two immiscible liquids.