EMULSIFY, Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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"EMULSIFY"

To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for a steady even emulsification.
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