Final answer:
An emulsified vinaigrette is a colloidal dispersion of oil and vinegar stabilized by an emulsifying agent such as mustard or mayonnaise.
Step-by-step explanation:
An emulsified vinaigrette is a colloidal dispersion of oil and vinegar stabilized by an emulsifying agent. The emulsifying agent helps to keep the oil and vinegar from separating. In the case of vinaigrette, the emulsifying agent is typically mustard or mayonnaise, which contain proteins that can interact with both the oil and the vinegar, allowing them to stay mixed together.