They often contain natural emulsifiers like glyceryl stearate to lock in moisture.
You need a "bridge" like egg yolks (lecithin), mustard, or honey to bond the oil and water.
Ever wonder why oil and water finally decide to get along? It’s all about the emulsion . Whether it’s a silky Hollandaise, a creamy Mayo, or a punchy Vinaigrette, mastering this technique is the key to professional-grade sauces. The Secret Sauce: