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1. Put the egg yolk in an oil-free and water-free container, (try not to let the egg yolk fall apart first) then add sugar and salt, mix the egg yolk, sugar and salt evenly, wait until fully mixed, you can proceed to the next step!
2. Slowly pour soybean oil into the whipped egg yolk, and pour the oil while stirring. Do not pour the oil too fast. If you pour too much oil, it will be all oil. The emulsification of the egg yolk will not result. Be patient!
3. To keep pouring the oil and stirring repeatedly, it will look like the picture in the picture. This is a bit of success!
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4. With the addition of a little bit of oil, the egg yolk not only does not become thinner, but becomes thicker and thicker. When 400 ml of oil is added, the egg yolk paste (which can be called salad dressing at this time) is already thick as The point shown in the picture!
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5. At this time, because the sauce is too thick, it is not easy to stir. At this time, you can squeeze the juice of half a lemon in without any residue. After continuing to stir and mix, add white vinegar and stir evenly, you will find that a chemical reaction has occurred. , The salad dressing started to turn white and thin!
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6. Repeat the process of adding oil several times and stirring until the oil is all added. At this time, you can put all the seasonings in, but pour them separately, and stir evenly after each pour. Pour all the ingredients and make it. La!
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7. If you want to eat a fruit-flavored salad, just add your favorite fruit-flavored powder. You can buy it in supermarkets. The salad is also called Manais. I hope you like it!
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Tips:The mixing tool must be a manual whisk, and the amount of mustard paste must be paid attention to. Don't put too much, and don't put too much white vinegar. If it is not sour, you can add lemon curd and you can buy it in the supermarket!
