HOW TO Make an Emulsion An emulsion is a mixture of oil- and water-based ingredients, brought together by gradual blending and vigorous stirring. Mayonnaise (or aioli)—an emulsion of oil, acid, and egg yolks—is the most well known example. Even when prepared correctly, many simple emulsions such as vinaigrette dressings will separate over time, and require vigorous re-blending to restore the correct texture. This is nothing to worry about. Mayonnaise and similar preparations do not separate over time because the eggs act as an emulsifier, preserving the harmonious suspension of oil and water.
		1. Place the base ingredients in a spacious, deep-sided bowl as directed in your recipe.             2. Add the oil in a thin, steady stream while whisking the mixture vigorously.             3. If at any time the emulsion begins to look “broken” or curdled, stop adding oil and continue to whisk until a smooth texture returns.             4. Continue adding oil very gradually until finished.             5. Proceed as directed with the recipe.