While others have pointed out it definitely can it also contains lecithin so it can technically create emulsions like mayonnaise and hollandaise

Eggs contain far more so I don’t know how well this would work but it should? It also contains albumin and globulins but in the white, which is traditionally not used for these. However they can further stabilize the emulsion. But blood also as fibrinogen which is part of what makes it gel when heated as part of coagulation and this would impact texture

Essentially like:

1 part blood 3-4 parts neutral oil Tsp vinegar or lemon juice Tsp Dijon Season to taste

Prepare the same as mayo

You could also boost lecithin content with additional lecithin from soy or sunflowers but that’s kind of against the spirit

I personally am vegan but find the food science of this interesting. I think eating animals is cruel but at the same time I would be interested to know if this actually could work or if you ended up with blood vinaigrette.