Vinegar and oil have very different molecules that are always attracted to the species itself. And how can we gather water and oil and make something delicious like vinaigrette or mayonnaise sauce?
We need an emulsifier!
Emulsifiers are capable of making two totally different entities live together harmoniously. They are substances capable of making emulsions (a mixture of two immiscible liquids, "which do not mix", such as water and oil) stable and homogeneous.
The most common emulsifiers used in sauces are mustard, garlic, tomato extract, egg yolks and sour cream.
<span>The Bauhaus was a German school of art and design that operated in the early twentieth century. The students at the school were immersed in the idea that “form follows function.”</span>
