To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...

Are emulsifiers bad for you? Hear from a dietitian and gastroenterologist, who break down the research around emulsifiers in food and their effect on health.

A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of ...