emulsify
ih-MUL-suh-fy
/ɪˈmʌl.sɪ.faɪ/
To combine two liquids that do not ordinarily mix, such as oil and water, into a stable suspension.
In culinary terms, this often requires an 'emulsifier' like egg yolk or mustard to keep the mixture from separating.
The story behind the word. The word comes from the Latin 'emulgere', meaning 'to milk out'. This refers to the milky, opaque appearance that an emulsion takes on when two clear or translucent liquids are successfully combined.
Word relationships
- homogenize: To make uniform, often through mechanical force rather than chemical stabilization.
- separate: The natural state of oil and water when left alone.
Commonly confused with
- blend: Blending is mixing; emulsifying is forcing incompatible liquids to stay together.
Word family
- emulsion (noun): A stable mixture of two unmixable liquids.
- emulsifier (noun): A substance that stabilizes an emulsion.
Collocations
- emulsify a sauce
- thoroughly emulsified
- emulsifying agent
Example sentences
- "Slowly whisk the oil into the vinegar to emulsify the dressing into a creamy consistency." Instructions for making a classic sauce.
- "Egg yolks contain lecithin, which helps to emulsify the oil and lemon juice into a stable spread." Scientific explanation of mayonnaise.
Memory hook
Think of 'Mules' (mulgere) pulling two different things together. Emulsify: making a milky mix.
When not to use
Do not use for simple mixing of compatible liquids (like milk and water).
Fun facts
- Milk itself is a natural emulsion of fat globules in water.
- Mayonnaise is one of the most famous culinary emulsions, consisting of up to 80% oil.
Related words
Explore more words
particulate, acidify, coalesce, viscosity, pasteurize, synthesize
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