Which of the following is a true emulsion?

• A. Mayonnaise
• B. Oil and water separate
• C. Cream and sugar
• D. Syrup and water

Answer: (A)

An emulsion is a mixture where one liquid (the dispersed phase) is broken into tiny droplets and dispersed throughout another liquid (the continuous phase) that they don’t mix with, stabilized by an emulsifier. Mayonnaise fits because oil is dispersed as tiny droplets in a water-based phase, with egg yolk providing lecithin and other components that act as emulsifiers. This coating around the oil droplets, along with the mechanical whisking, keeps the droplets suspended and prevents the oil from separating, giving a thick, stable sauce.

The other options don’t form true emulsions: oil and water will separate without an emulsifier; cream and sugar mainly result in a solution or suspension rather than dispersed oil droplets; syrup and water form a simple solution, not droplets of immiscible liquids.