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	emulsion empanada emperor grape emulsifier emulsion English Morello cherry English breakfast English breakfast tea Definition: [ih-MUHL-shuhn] A mixture of one liquid with another with which it cannot normally combine smoothly--oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and hollandaise sauce (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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