Emulsions are best described as which type of mixture?

Emulsions are best described as a liquid in a liquid mixture. This type of mixture occurs when two immiscible liquids—meaning they do not naturally mix—are combined with the help of an emulsifier, which stabilizes the blend. Common examples of emulsions include mayonnaise (oil in vinegar) and salad dressings.

The presence of the emulsifier helps prevent the liquids from separating, allowing for a stable, homogeneous mixture that can have desirable sensory and textural qualities. Understanding emulsions is essential for various culinary applications and can also offer insights into how ingredients interact within a dish.