When two liquids do not mix, they are said to be immiscible. Adding in an emulsifier, like egg yolk or Dijon mustard, helps the two liquids combine and stay that way.

Try This at Home!Mix up your own emulsions at home using ordinary ingredi-ents. Try different emulsifiers to see which works best.

What you will need: • Your favorite cooking oil and vinegar • Dijon mustard• Egg yolks• Honey• 4 clear bowls• Whisk

What to do:1. Pour ¼ cup vinegar into each of the bowls.

2. Add 1 tbsp Dijon mustard to one bowl; add 1 egg yolk to another bowl; add 1 tbsp honey to another bowl. Do not add an emulsifier to the fourth bowl; this is your control.

3. Whisk each mixture separately as a friend drizzles ¾ cup oil into the bowl. Repeat for each bowl.

4. Fill in the chart below, checking on the emulsion every 15 minutes.

EMULSION?What is an

Draw a picture of what your emulsion looks like in each box:

In Memory of Don Falconio

Don Falconio (1944-2000), lovingly known to staff as Uncle Don, was the busboy when Frog restaurant opened in 1973. He became the public face of Frog Commissary’s front-of-house and led Frog Commissary Catering. Don was responsible for planning and executing countless events at The Franklin Institute.

Kitchen Science was made possible by a grant from the Don Falconio Memorial Fund.

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15 Minutes 30 Minutes 60 Minutes

Control (no emulsifier)

Dijon Mustard

Egg Yolk

Honey