Emulsify
verb
To mix two or more liquids together that usually don't combine easily.
In cooking, oil and vinegar are often emulsified to make salad dressings.
Often appears as...
- emulsify fats
- emulsify oil
verb
To break up fats and oils into tiny droplets.
The bile in our body helps to emulsify fats during digestion.
Often appears as...
- emulsify dietary fats
- emulsify fats in digestion
Usage tips
Technical
verb
To make a stable suspension of droplets of one liquid in another.
In the lab, we used an emulsifier to emulsify the oil and water sample.
Often appears as...
- emulsify oil in water
- emulsify water in oil
Usage tips
Technical
verb
To mix two or more liquids together that usually don't combine easily.
In cooking, oil and vinegar are often emulsified to make salad dressings.
Often appears as...
- emulsify fats
- emulsify oil
verb
To break up fats and oils into tiny droplets.
The bile in our body helps to emulsify fats during digestion.
Often appears as...
- emulsify dietary fats
- emulsify fats in digestion
Usage tips
Technical
verb
To make a stable suspension of droplets of one liquid in another.
In the lab, we used an emulsifier to emulsify the oil and water sample.
Often appears as...
- emulsify oil in water
- emulsify water in oil
Usage tips
Technical
Definition 1 of 3
Pro Tip 1/3Culinary Uses
Used often in food preparation to create smooth, unified mixtures from ingredients like oils and vinegars.
To make the dressing, you need to emulsify the olive oil into the balsamic vinegar.
Pro Tip 2/3Requires Vigor
Emulsifying in cooking often needs strong mixing or blending to combine the liquids.
You must whisk quickly to emulsify the ingredients into a creamy sauce.
Pro Tip 3/3Stabilizers Help
Emulsifying usually needs a stabilizer, like mustard in dressings, to keep the mixture together.
Use a teaspoon of mustard to help emulsify the vinaigrette and prevent separation.
Pro Tip 1/3Culinary Uses
Used often in food preparation to create smooth, unified mixtures from ingredients like oils and vinegars.
To make the dressing, you need to emulsify the olive oil into the balsamic vinegar.
Pro Tip 2/3Requires Vigor
Emulsifying in cooking often needs strong mixing or blending to combine the liquids.
You must whisk quickly to emulsify the ingredients into a creamy sauce.
Pro Tip 3/3Stabilizers Help
Emulsifying usually needs a stabilizer, like mustard in dressings, to keep the mixture together.
Use a teaspoon of mustard to help emulsify the vinaigrette and prevent separation.
Pro Tip 1/3Culinary Uses
Used often in food preparation to create smooth, unified mixtures from ingredients like oils and vinegars.
To make the dressing, you need to emulsify the olive oil into the balsamic vinegar.
Pro Tip 2/3Requires Vigor
Emulsifying in cooking often needs strong mixing or blending to combine the liquids.
You must whisk quickly to emulsify the ingredients into a creamy sauce.
Pro Tip 3/3Stabilizers Help
Emulsifying usually needs a stabilizer, like mustard in dressings, to keep the mixture together.
Use a teaspoon of mustard to help emulsify the vinaigrette and prevent separation.
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