๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
A more precise definition of an emulsion is a mixture of two normally unmixable fluids in which one of the fluids is broken up into tiny droplets and dispersed in the other. The liquid broken into droplets is called the dispersed phase of the emulsion. The other liquid, which surrounds all those droplets, is called the continuous phase. In a standard vinaigrette, the vinegar is the dispersed phase and the oil is the continuous phase. Thus, the vinegar is broken into tiny droplets during mixing and evenly distributed throughout the oil.
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