We either get stable suspension of fat and other liquid (eg.: mayonnaise, hollandaise), which will not separate or an unstable emulsion(eg.: vinaigrette), which will separate and has to be combined before use.
We either get stable suspension of fat and other liquid (eg.: mayonnaise, hollandaise), which will not separate or an unstable emulsion(eg.: vinaigrette), which will separate and has to be combined before use.