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    To emulsify means to bind two things together that don't naturally bind, like oil and vinegar. In order to make the combination work, you need an emulsifier, a bridge substance. Common emulsifiers include eggs (to bind oil and lemon juice for mayonnaise) and mustard (for vinaigrette). To emulsify, you'll need a whisk, blender or food processor. When a recipe doesn't call for an emulsifier to bind, say, a vinaigrette, whisk the oil and vinegar into a temporary emulsion just before serving.