emulsify
i-MUL-suh-fy
/ɪˈmʌlsɪfaɪ/
To combine two liquids that do not ordinarily mix (like oil and water) into a stable suspension.
Requires an 'emulsifier' (like egg yolk or mustard) to keep the liquids from separating.
The story behind the word. From the Latin 'ex-' (out) and 'mulgere' (to milk). It refers to the milky appearance of many emulsions (like milk itself, which is an emulsion of fat and water).
Word relationships
- blend: A general term for mixing; emulsify is the specific chemical term for unmixable liquids.
- separate: When the two liquids pull apart again.
Commonly confused with
- immolate: Immolate means to kill or offer as a sacrifice, especially by burning.
Word family
- emulsion (noun): A stable mixture of unmixable liquids.
- emulsifier (noun): A substance that stabilizes an emulsion.
Collocations
- emulsify the sauce
- properly emulsify
- emulsifying agent
Example sentences
- "You must whisk the oil into the vinegar slowly to emulsify the dressing properly." Making a vinaigrette.
- "The bartender used an immersion blender to emulsify the coconut cream into the cocktail." Modern mixology.
Memory hook
E-MUL-sify: think of 'Milk' (Mulgere). Make it milky/creamy.
When not to use
Don't use for simple stirring of things that already mix easily (like sugar in water).
Fun facts
- Mayonnaise is one of the most famous culinary emulsions, consisting of oil and lemon juice held together by egg yolk.
Explore more words
particulate, acidify, coalesce, viscosity, pasteurize, synthesize
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