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By James Peterson

Published 1991

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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.

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