Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- transitive verb To make into an emulsion.
from The Century Dictionary.
- To make or form into an emulsion; emulsionize.
from the GNU version of the Collaborative International Dictionary of English.
- transitive verb To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb To make into an
emulsion .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- verb form into or become an emulsion
- verb cause to become an emulsion; make into an emulsion
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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These days, food processors are fixtures in most well-equipped kitchens thanks to their ability to chop and slice vegetables, mix pizza dough, and emulsify eggs and oil into mayonnaise -- all with the push of a button.
Rating Food Processors: Cook's Illustrated Reviews 8 Models Cook's Illustrated 2010
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Add olive oil; shake again to emulsify the dressing, and then drizzle over your favourite salad.
Turn The Last Of The Mustard Into No-Waste Salad Dressing | Lifehacker Australia 2010
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Dressing: 1 part vinegar to 3 parts oil; emulsify, and add to the lettuce on top of the sandwich not to the bread because it makes it too soggy.
Maria Rodale: How to Make a Hoagie (Healthy!) Maria Rodale 2011
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These days, food processors are fixtures in most well-equipped kitchens thanks to their ability to chop and slice vegetables, mix pizza dough, and emulsify eggs and oil into mayonnaise -- all with the push of a button.
Rating Food Processors: Cook's Illustrated Reviews 8 Models Cook 2010
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Dressing: 1 part vinegar to 3 parts oil; emulsify, and add to the lettuce on top of the sandwich not to the bread because it makes it too soggy.
Maria Rodale: How to Make a Hoagie (Healthy!) Maria Rodale 2011
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Meanwhile, Hervé This, a molecular-gastronomy academic, recommends adding a pinch of citric acid to emulsify the ingredients in fondue—a step that traditionalists balk at.
Switzerland's Best Fondue Christina Passariello 2011
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You want the olive oil to emulsify with the remaining tomato juice, making a velvety suspension much like traditional Spanish gazpacho.
Day of Honey Annia Ciezadlo 2011
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You want the olive oil to emulsify with the remaining tomato juice, making a velvety suspension much like traditional Spanish gazpacho.
Day of Honey Annia Ciezadlo 2011
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The compound, which was considered an inert substance, is commonly added to medications to help emulsify a drug.
Surprising New Uses for Older Drugs; HIV Vaccine? Amy Dockser Marcus 2011
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However, Carême, the "king of chefs, and chef of kings" thanks Wikipedia, piques my interest with a particularly tricksy method, in which the egg yolks and water are heated gently until thickened, and "pats of whole butter" are then whisked in to emulsify the butterfat and thin the cooked eggs.
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