An emulsion is a mixture of two liquids that are normally immiscible (unmixable or unblendable). In an emulsion, one liquid is dispersed in the other in the form of tiny droplets. Examples of emulsions include milk (fat dispersed in water) and vinaigrette (oil dispersed in vinegar). Emulsions are often stabilized by adding an emulsifying agent, which helps keep the two liquids dispersed and prevents separation.