WHAT IS: A blend of two liquids where one forms tiny droplets which are evenly dispersed in the other. It is not strictly a mixture, because the two liquids do not actually mix. The technical term for combinations of this kind is a "colloid”. The blend may be stable, although in practice- and especially in cookery- emulsions often separate. Common emulsions used in cookery are milk, cream and butter, and made sauces such as mayonnaise. In emulsions found in foodstuffs, the two liquids are usually an oil or fat of some kind, and water or a watery liquid. There are two ways the liquid can combine. The oil may form droplets suspended in water or the water may form droplets suspended in oil.
EM PORTUGUÊS: emulsão