Emulsions

A hollandaise is an example of an emulsion thickened with butter; mayonnaise with oil; vinaigrette with oil. These sauces are examples of true emulsions. Such an emulsion is created when one phase of the mixture (either the fat or liquid components) is dispersed in the other by proteins that act as emulsifiers. In water and oil emulsions, for example, the water forms tiny droplets that remain suspended in fat. New hydrocolloid emulsifiers make emulsions possible that would have been unheard of a decade or two ago (see Thickeners and Emulsifiers).