Emulsification is the process of mixing two liquids that usually do not blend well, such as oil and water. This is achieved by breaking one liquid into tiny droplets and dispersing it throughout the other. Emulsifiers, like lecithin found in egg yolks, help stabilize these mixtures by reducing the surface tension between the liquids. In cooking, emulsification is essential for creating smooth sauces and dressings, such as mayonnaise or vinaigrette. When properly emulsified, these mixtures maintain a uniform consistency and prevent separation, enhancing both texture and flavor in various dishes.