In a bowl, add egg yolks, sugar, white pepper, white vinegar and beat.

Add 3 ml of cooking oil and continue to beat until blended.

Add another 3 ml of cooking oil and beat again until combined.

2, mayonnaise practice two:

2 egg yolks in powdered sugar.

Stir well with a whisk.

Pour in the cornstarch.

Whisk again.

Add the milk in small batches.

Once all the milk is added, add a few drops of vanilla extract.

Stir in the egg yolks.

Sift it through a sieve to remove the particles.

Put it in a small saucepan and simmer over low heat, very low heat, the smallest circle, stirring constantly to avoid lumps.

Finally switch to the egg pump, stir quickly, stirring until the yolk paste becomes very thick, taste it without the flavor of raw flour can be.

3, mayonnaise practice three:

Main and auxiliary ingredients: eggs, corn oil, sugar, white vinegar.

Separate the eggs, take the yolk and keep it.

Add sugar to the yolk.

Beat with a whisk until white.

Add 1 tablespoon of corn oil in small amounts.

Beat until thick.

Add 1 tablespoon of white vinegar.

Stir well to thin the yolk mixture again.

Continue to add corn oil and whisk until thickened.

Add the white vinegar again and whisk to thin.

Repeat this until you have finished adding the corn oil.

Just enough to give the mayonnaise a thick consistency.