1. Prepare all the ingredients.
2. Beat the egg yolks into a bowl, add sugar, and beat with a whisk.
3. When the egg yolk expands, the color becomes lighter and thicker.
4. Add a little oil and beat with a whisk to completely blend the oil and egg yolk.
5. Continue to add a small amount of oil, slowly, the sauce becomes thicker and thicker.
6. At this time, the sauce is too thick and difficult to stir.
7. Add 1 teaspoon of white vinegar (lemon juice).
8. Continue to beat, the sauce in the bowl becomes thinner, and the color gradually turns from yellow to white.
9. Repeat the process of adding oil and stirring a few times until all the oil is added. The white vinegar (lemon juice) does not have to be all added. Add the amount according to personal preference.
10. The mixing is complete and the salad dressing is ready. The prepared salad dressing is stored in sterilized bottles.
11. Finished picture.
Tips:1. Making salad dressing is actually very simple. It's just that the process of refueling is a bit cumbersome. Be patient and add a small amount of oil several times. Adding more at one time will easily make the oil and egg yolk not merge.
2. The ratio of egg yolk to oil can be controlled flexibly. One egg yolk can be used to beat more oil (when it is too thick, add some white vinegar or lemon juice to continue beating), but the homemade salad dressing has no additives, keep it fresh in the refrigerator. Don't cook too much at once.
3. For the vegetable oil used in the salad dressing, it is best to choose light-colored and tasteless corn oil and sunflower oil.
