Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.