To emulsify means to bind two things together that don't naturally bind, like oil and vinegar.
In order to make the combination work, you need an emulsifier, a bridge substance. Common emulsifiers include eggs (to bind oil and lemon juice for mayonnaise) and mustard (for vinaigrette).
To emulsify, you'll need a whisk, blender or food processor. When a recipe doesn't call for an emulsifier to bind, say, a vinaigrette, whisk the oil and vinegar into a temporary emulsion just before serving.
Reference: What makes a mustard "Dijon"?
Reference: Homemade mayo: worth it?
Recipe: Shallot-mustard vinaigrette
Recipe: Kalamata Olive Vinaigrette (Kalyn's Kitchen)
The acid-and-salt combination of marinades was once used to preserve meats and fish. Now, we use marinades more for flavoring, tenderizing and moisturizing.
Though any marinade could be made from more or less of any of its parts, here’s a basic formula for making one:
acid (vinegar, wine, yogurt, citrus juice) + oil (olive, vegetable) + aromatics (onion, garlic, ginger) + salt/umami (soy, miso, Worcestershire) + herbs/spices (rosemary, oregano, cumin, cinnamon, clove) +
pepper/chile heat (red pepper flakes, hot sauce, sliced chiles)
These elements can be varied according to the season, geography -- basically anything. So, for example, an American marinade might be:
2 cups apple cider vinegar
1/4 cup vegetable oil
1 thinly sliced onion
2 smashed garlic cloves
3 tablespoons Worcestershire sauce
1 tablespoon finely chopped thyme leaves
1 teaspoon Tabasco sauce
Replace the the cider vinegar with rice wine vinegar, Worcestershire with soy sauce, thyme with sesame seeds, and the Tabasco with sriracha, and it's an Asian marinade. Play around and find your own blends.
Recipe: Marinated Beef And Kale Stew (Cookthink)
Recipe: Chimichurri Marinade (Cookthink)
Reference: What does emulsify mean? (Cookthink)
Reference: What does umami mean? (Cookthink)
Reference: What is sriracha? (Cookthink)
Tarama is a nickname for taramasalata (or taramosalata), a Greek dip that is often served as part of a meze platter with drinks before dinner.
The authentic Greek dish is a creamy, smooth paste made with fish roe (tarama) that is combined with milk- or water-soaked (and squeezed dry) bread, plus lemon juice and grated onion. The mixture is then emulsified with olive oil until it reaches a whipped consistency. Tarama is served with grilled pita bread or crudités.
Tarama is popular the world over and can be bought prepared, although store-bought tarama is often poor in quality and has added pink food coloring as well as cream, egg yolks, mashed potato, gelatin or other unnecessary thickeners. Fresh tarama is simple to make at home, and the bread and olive oil lend it natural body and richness.
A rouille is a Provençal sauce that takes its name from the French word "rust." This is due to its ruddy saffron or chili-induced color.
Something along the lines of a kicked-up eggless mayonnaise, rouille is made from pounded garlic and chilies or saffron that is mixed with breadcrumbs and emulsified with fish stock and sometimes a touch of olive oil until thickened and increased in volume.
Rouille is smeared on baguette toasts and floated in bouillabaisse, and can also accompany poached fish. Depending on the cook, sometimes rouille is embellished with fish liver or lemon juice.
Aïoli is a garlicky Provençal mayonnaise made by pounding garlic with oil, salt and egg yolks until it's emulsified into a thick, creamy sauce. Take out the garlic and add mustard and you have a basic mayonnaise.
You can eat aïoli with vegetables, cold meats, hard-boiled eggs, poached fish or snails. It can also be spread on baguette croutons and eaten with Provençal fish soup. Australians eat it with fries. Aïoli is served at room temperature.
Spanish allioli is a similar sauce that was originally made without egg yolks, but now usually is.
Pomegranate molasses is made by heating pomegranate juice to evaporate its water, reduce its volume and concentrate its sweet and bitter taste and ripe fruity flavor.
You can mix the syrupy molasses into cocktails, add it to salad dressings, marinades, sauces and glazes, or just drizzle it over grilled or roasted meats. Finding a bottle of pomegranate molasses used to mean a trip to local Middle Eastern market, but now it's widely available at all kinds of grocery stores.
Recipe: Oysters With Pomegranate Mignonette (hogwash)
Recipe: Duck Breast With Pomegranate Glaze (Washington Post)