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In the culinary arts, an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. There are three kinds of emulsions: temporary, semi-permanent, and permanent. An example of a temporary emulsion is a simple vinaigrette while mayonnaise is a permanent emulsion.
An emulsion can be hot or cold and take on any flavor from sweet to savory; it can be smooth or have a bit of texture. No matter the type of emulsion, these dressings and sauces enhance the taste of the dish, bringing another level of flavor to foods such as salads and eggs. But what is truly interesting about emulsions is how the liquids blend together and make a thick consistency.
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