What is an emulsion in cooking?

An emulsion in cooking is specifically defined as a mixture of two immiscible liquids. This typically refers to a situation where one liquid, such as oil or fat, is dispersed in another liquid, like water or vinegar, creating a stable combination that would otherwise separate. Common examples of emulsions in the culinary world include salad dressings, mayonnaise, and hollandaise sauce, where the fat and water components are combined by the action of whisking or blending, often aided by an emulsifier like egg yolk or mustard.

In contrasting to the other options, a mixture of dry ingredients, a method of marinating, or a style of cooking meat do not encapsulate the concept of an emulsion, as they pertain to different processes and types of mixtures in the culinary practice. An emulsion specifically hinges on the interaction of liquids that do not naturally mix, which makes option B the correct definition related to this term in cooking.