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The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously. The oil separates and droplets of the oil are dispersed throughout the vinegar to form a mixture known as an emulsion. If the jar remains standing for a while, the droplets of oil and vinegar will eventually separate and return to their original state as two distinct masses separated into different layers of each liquid. Adding other ingredients, helps to hold the mixture together, blending the mixture into a silky smooth texture. Two sauces that are well known emulsions are mayonnaise and hollandaise sauces.