Homemade Salad Dressing

Homemade Salad Dressing

1. Beat the egg yolk into a bowl, add powdered sugar, and beat with a whisk; beat until the volume of the egg yolk expands, the color becomes lighter and thicker

2. At this point, add a little oil and beat with a whisk to make the oil and egg yolk completely fuse; continue adding a small amount of oil. At the beginning, it is best to have enough patience. You must not add too much oil each time, and use a whisk while adding. You will find that with the addition of a little bit of oil, the yolk will not become thinner, but will become thicker and thicker.

3. Continue to add a small amount of oil and whipped, please pay attention to the picture, at this time the egg yolk paste is getting thicker and thicker; when the 60 to 70 grams of oil is added, the egg yolk paste (which can be called salad dressing at this time) is thick enough As shown in the picture

4. At this time, because the sauce is too thick, it is not easy to stir, we add about 1 teaspoon of white vinegar (don't add too much), and stir well; after adding the vinegar, the sauce in the bowl will become thinner. At this time, we repeat the process of adding oil and stirring a few times

5. As the oil continues to be added, the sauce becomes thicker again and thicker

6. When the sauce becomes thicker, add a little white vinegar. Repeat this process until the oil and vinegar are all added; the mixing is complete, and the salad dressing is ready

Tips:

1. For the vegetable oil used in salad dressing, either we can choose light-colored and tasteless corn oil, sunflower oil, etc., or we can choose healthy olive oil. Do not choose peanut oil. Oils with heavy taste such as camellia oil will make the salad dressing taste impure (olive oil also has a special taste, if you can’t accept this taste, please use olive oil carefully);
2. Add oil several times in small amounts to make the oil and egg yolk emulsify completely. Especially at the beginning, you must not add more oil at once. If you find that the sauce becomes thinner and thinner after adding the oil, it means that the oil failed to emulsify with the egg yolk and failed. The remedy is to take another egg yolk into a new bowl and pass it. Like the first steps in making salad dressing, replace the failed bowl of sauce and pour it into the new egg yolk bit by bit instead of oil. (The most important thing about salad dressing is that the oil and egg yolk are fully emulsified. Only when it is fully emulsified can it show the texture we want. If the oil is not fully emulsified, one is that the sauce is thinner, and the other is that it tastes heavy and greasy. , Inedible.);
3. Replace the white vinegar with the same amount of fresh lemon squeezed juice, which can make the salad dressing full of the fresh lemon fragrance;
4. When adding white vinegar for the last time, first observe the thickness of the sauce. It is not necessary to add all white vinegar. You can adjust the consistency and acidity of the final sauce according to your own preferences.