This is the process of allowing two liquids that don't usually combine well to blend through a rapid mixing process to break down the two liquids into smaller particles to mix in with each other. And this is only temporary unless there is a stabilizer (like adding mustard to a vinaigrette when combining oil and vinegar) to keep the mixture from separating. In addition, emulsified liquids do not freeze well, and some need shaking or whisking before every use.