An emulsion is a mixture of a liquid fat and a water-based liquid such as vinegar or gastrique. Examples of emulsions include: vinaigrette, dressing, mayonnaise, crème, crémeux, and hollandaise sauce. When just made, the liquid looks like a single whole. But if you leave an emulsion to stand for a little while, it will separate into the individual liquids. Emulsifiers provide a firm bond between the water and oil molecules that ensure that the emulsion holds.
Equipment required: measuring jug, hand-held blender/whisk, pan scraper, scales.
Can be used for: vinaigrettes, dressings, mayonnaise, etc.