What is defined as "emulsification" in cooking?

Emulsification is specifically defined as the process of combining two or more ingredients that usually do not mix, such as oil and vinegar. This culinary technique is essential for creating stable mixtures in dressings, sauces, and certain types of desserts.

When oil and vinegar are mixed, they tend to separate due to their differing densities and polarities. An emulsifying agent, like egg yolk or mustard, can be added to stabilize the emulsion, allowing the mixture to maintain a uniform consistency instead of separating into its individual components. Understanding emulsification is fundamental for many recipes and sauces, where achieving the right texture and stability is crucial for the final result.