Emulsion

Emulsion is a stable mixture of two normally immiscible liquids, such as oil and vinegar, obtained by mechanical dispersion and stabilisation by a surfactant agent (egg yolk, mustard, lecithin). Classical haute gastronomie emulsions include mayonnaise, sabayon, hollandaise, bearnaise, mousseline and mounted butter. Emulsion mastery rests on the control of temperature, incorporation speed and surfactant dosage. A broken emulsion is considered a major technical fault in MICHELIN juries (Source: Le Repertoire de la cuisine, 1914).