A creamy hollandaise sauce drizzled over eggs Benedict. A rich, herby bearnaise sauce served on the side of a pan-seared steak. A rich dressing tossed over crunchy lettuce and juicy tomatoes. These silky, luxurious sauces all get their body via a process called emulsification. To understand emulsification—aka the process that happens when oil and water mix to create stable substances like mayonnaise, salad dressing, and even milk—we are going to have to talk science for a minute.
We promise that there will be no atomic diagrams, no Latin, and no, Bill Nye won’t be standing by your side in the kitchen. And if you hang on until the end, you’ll be rewarded with creamy aiolis, mayonnaise that won’t break, and vinaigrettes that hold together for days in the fridge.
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