Homemade Salad Dressing
1.
Whip the egg yolks with powdered sugar
2.
Whip the egg yolk until the volume expands and the color becomes lighter and thicker. Add a little salad oil and beat with a whisk to completely blend the oil and egg yolk.
3.
Then continue to add a small amount of oil, stirring while adding oil, the egg yolk paste will become thicker and thicker, repeat this little bit of salad oil and whipping to fully blend
4.
When adding about 80 grams of oil, the egg yolk paste will be very thick. At this time, add 1 tablespoon of white vinegar and stir evenly
5.
After adding white vinegar and stirring, the salad dressing will become a little thinner, and then repeat adding a small amount of oil to stir, and then add white vinegar and stir until the oil and vinegar are added, and the stirring is complete.
6.
Finished
7.
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8.
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Tips:
Tips:
1. When adding salad oil, be sure to add it slowly. If you find that the paste becomes thinner and thinner after adding the oil, it means that the oil has failed to emulsify with the egg yolk, and it has failed. The remedy can be to take another egg yolk and send it to the failure. Add a little bit of soy instead of oil
2. White vinegar can be exchanged for the same amount of lemon juice to taste better
3. When adding white vinegar at the end, you can observe the consistency of the sauce, the white vinegar does not have to be added completely, according to the consistency and acidity you like
4. The oil should choose odorless oil