Emulsifying is the process of mixing two liquids that usually do not combine well, such as oil and water. This is achieved by adding an emulsifier, a substance that helps stabilize the mixture by reducing the surface tension between the liquids. Common emulsifiers include lecithin, found in egg yolks, and mustard. In cooking, emulsifying is essential for creating smooth sauces and dressings, like mayonnaise or vinaigrette. When properly emulsified, the mixture remains stable and does not separate, allowing for a creamy texture and enhanced flavor in various dishes.