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This is an interesting question and the answer is not a simple one word. Mayonnaise is actually a mixture of oil and water but with emulsifier in it, usually egg white. Initially it starts off heterogeneous because there is more than one component and they are both distinct. Under high speed shear, homogenization takes place and the resulting mayonnaise is homogeneous. It is the same with oil and water. It is usually heterogeneous but can be made homogeneous by the addition of an emulsifier, which may be simple soap or detergent, and then High speed shearing.

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