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Emulsify in cooking refers to the process of combining two or more liquids that don't mix easily together, such as oil and vinegar, into a stable and well-combined mixture that does not easily separate immediately.
This is typically achieved by slowly adding one liquid to the other while whisking or blending vigorously, which allows the droplets of one liquid to disperse evenly throughout the other liquid and create a smooth and creamy texture.
Emulsifying agents, such as egg yolks or mustard, can also be used to help stabilize the mixture and prevent it from separating over time. Emulsification is an important technique in many recipes, from salad dressings and mayonnaise to hollandaise sauce and vinaigrettes.
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