Emulsify. In the culinary arts, an emulsion is a union of two liquids that would ordinarily not mix company, like oil and vinegar. There are two sorts; temporary emulsions like a simple vinaigrette and permanent emulsions such as aioli which is stabilized by egg yolks. To create an emulsion, the droplets of one of the liquids must become evenly dispersed within the other liquid by slowly adding one ingredient to another while simultaneously mixing rapidly with a whisk or blender.