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The act of combining two or more liquids that do not typically mix together well, such as oil and water.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

An electric kitchen appliance that is used basically to emulsify, liquify or puree. Although it can be used to chop or slice ingredients, a Blender does not provide consistent results as well as a food processor can for those types of tasks.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

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A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.