Terminology collected from various site posted here to make understanding cooking and recipes easier. This page will be updated frequently with new information, so check back often. If there is something you'd like to see here, drop me an email.
An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and béchamel sauce are examples of emulsions.
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