To suspend one liquid into another without it mixing

1853, from Latin emuls-, past participle stem of emulgere "to milk out" (see emulsion) + -fy. Related: emulsified.

The process of dispersing one liquid in a second immersable liquid.

turn into an emulsion (pop)

To bind together liquid ingredients that do not dissolve into each other (like vinegar and oil).

To combine two liquid or semiliquid ingredients, such as oil and vinegar, that don't naturally dissolve into each other. One way to do this is to gradually add one ingredient to the other while w [..]

To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets o [..]

To bind liquids that usually do not blend together smoothly, such as oil and water or vinegar. This is achieved by adding the oil in a slow and steady stream to the water or vinegar while whisking vig [..]

To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one.

(v) cause to become an emulsion; make into an emulsion(v) form into or become an emulsion

Emulsifying is mixing two liquids that usually don't mix, like oil and vinegar, and making one liquid.

Emulsify: To combine two liquids that do not combine well, such as Vinegar and Oil. One liquid is actually suspended in the other, and they are held together by an Emulsifier.

An ingredient such as an egg that, when beaten with two non-mixing ingredients like oil and vinegar, will hold them in a suspension so they do not separate.

To make into an emulsion.