The chef explained how emulsifiers stabilize vinaigrettes and creamy sauces.

The chef added a small amount of emulsifier to the sauce to keep the oil and vinegar from separating.

The vinaigrette emulsified after she whisked the oil and vinegar together, creating a smooth dressing.

The chef was emulsifying the vinaigrette by whisking oil into vinegar until it thickened.

The emulsifying agent kept the vinaigrette smooth throughout the entire dinner.

She emulsifies the vinaigrette by whisking the oil into the vinegar until it thickens.

To get the sauce to coat the salad evenly, she used an immersion blender to emulsify the oil and vinegar.

They formulated an emulsifiable concentrate that allowed farmers to mix the pesticide with water easily.

Researchers measured the emulsifiability of the new vegetable oil to determine its suitability for cosmetic creams.

Researchers compared the emulsifiabilities of several plant-based oils to determine the best candidate for the new dressing.