Emulsions can be formed by vigorously whisking or blending the ingredients together, often with the addition of an emulsifying agent such as egg yolk, mustard, or lecithin. These agents help stabilize the mixture by coating the tiny droplets of one liquid and preventing them from separating from the other liquid.The stability of an emulsion can be influenced by factors such as temperature, acidity, and the ratio of oil to water. Proper technique and attention to these factors are important in ac
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