the.com/emulsify
forcing two liquids that hate each other into a creamy, doomed marriage
means To combine two liquids that normally don't mix — like oil and water — into a smooth, stable blend by breaking one into tiny droplets suspended in the other.
from From Latin 'emulgere,' to milk out or drain, built from 'e-' (out) plus 'mulgere' (to milk) — a verb that gives us 'milk' itself by deep Indo-European cousinhood. The link is the image of milk, which is nature's own emulsion: fat droplets floating in water. So when you whisk vinaigrette, you're quietly milking your salad dressing.
- the referee
- emulsifiers like egg yolk keep the truce from breaking
- mayo magic
- oil and water held together in trembling suspension
- temporary love
- vinaigrette separates the moment you stop whisking
- your body
- bile emulsifies fat so you can digest it
- size matters
- smaller droplets mean a more stable mixture
mayonnaise — egg yolk and oil emulsion, stabilized by lecithin, created around 18th century in port mahon
hollandaise sauce — butter and egg yolk emulsion, core french mother sauce since 1800s
milk — fat globules emulsified in water by casein protein, naturally occurring in mammals