A stable mixture of two mutually insoluble liquids, such as oil and water, emulsions are stabilized by certain ingredients such as egg yolks, mustard, or any of a number of hydrocolloids or modernist emulsifiers. Beurre blanc, sauces montée au beurre, hollandaise, mayonnaise, and vinaigrette are a few examples.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.