Emulsion is a mixture of two non-amalgamable liquids like olive oil and vinegar or olive oil and lemon juice. After a vigorous beating (using a fork or a whisk) the mixture wil appear uniform and opaque, but if left aside, the two ingredients will separate again. It is also possible to use a stabilizing element, like an egg yolk, to obtain a better and firmer mixture.
Recipes made in Italy by Italians in Italian. Translated for You with Love