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The Magic of Emulsification: Oil and Water United

Oil and Water Don't Naturally Mix

What Is Emulsification?

Breaking oil into tiny droplets suspended in water, held together by emulsifiers — molecules that love both oil and water.

Common Emulsifiers

Emulsifier	Found In	Used For
Lecithin (egg yolk)	Eggs	Mayo, hollandaise
Mustard	Mustard seeds	Vinaigrette
Casein	Milk	Cream sauces

Why Mayo Doesn't Separate

Egg yolk lecithin wraps each tiny oil droplet, preventing them from merging back together.

Perfect Vinaigrette

Start with 1 tsp mustard — natural emulsifier
Add vinegar and mix
Drizzle oil in very slowly while whisking vigorously
Faster whisking = smaller droplets = more stable

Why Emulsions Break

Temperature changes — too hot or cold
Too much oil at once — add slowly
Not enough mixing — droplets recombine

Fixing a Broken Emulsion

Fresh bowl + 1 egg yolk
Add broken emulsion drop by drop while whisking
Gradually increase as emulsion reforms

Remember: The key is "slowly, little by little, keep stirring"!