What does the term "emulsification" refer to in cooking?

Emulsification in cooking specifically refers to the process of mixing two immiscible liquids, meaning liquids that do not normally mix together, such as oil and water. This process is essential in creating stable mixtures known as emulsions. A common example is mayonnaise, which is made by combining oil, egg yolk, and vinegar or lemon juice. An emulsifier, such as egg yolk, helps to stabilize the mixture by reducing the surface tension between the two liquids, allowing them to blend smoothly.

Understanding emulsification is significant in culinary practices because it affects the texture, flavor, and appearance of various dishes and sauces. By mastering this technique, cooks can enhance their preparations and create rich, pleasing textures that are characteristic of many culinary staples.