That oil and water don't mix is no surprise. This fact makes foods like vinaigrettes and mayonnaises and aiolis all the more incredible. Chemistry tells us that there is no stability in an oil and water mixture. But stability isn't the only game that chemistry can play. Chemistry also plays at velocity. And, when we can slow this mixture down, or trap it in place, we can make an emulsion last much longer than its stability would ever suggest it could.