Mayonnaise (French: mayonnaise), the transliteration of mayonnaise, sometimes called salad dressing, is a viscous semi-solid sauce mainly made of vegetable oil, eggs, lemon juice or vinegar. The general practice is to use only the yolk part of the egg, but it is also useful to use the whole egg. I chose whole eggs because protein contains natural bacteriostatic agents, which can protect the nutritious yolk from bacterial invasion.

Beautiful salad dressing is a sweet salad dressing that must be applied in a desktop breakfast shop, so you don't like sweet salad dressing, you can adjust the amount of sugar by yourself!

The ingredients (6 people) can be halved in proportion, but at least one egg yolk is needed.

An egg at room temperature

80 grams of sugar

4 grams of salt

Engine oil 400 degrees Celsius

Half a lemon

The way of doing things

1. Stir the eggs, sugar and salt until they are slightly foamed!

2. Slowly add a small amount of oil, stir and blend, and then continue to refuel, pouring a spoonful of oil at a time!

3. If it is too thick, you can add lemon to adjust it. If there is really no lemon, you can use white vinegar instead.

4. Until the oil is completely mixed! You can keep the refrigerator in a fresh-keeping box or plastic bag for 2 months, but don't get wet!

If you have a friend with a vertical stirring rod (machine), you can add all the materials into the vertical stirring cup, and the salad dressing can be emulsified instantly in 10 second! However, it should be noted that the overall temperature should not exceed 38 degrees Celsius, which will affect the emulsification process.

Friends who have questions about raw eggs can find "Pap eggs"; Sterilize at low temperature! Hundreds of millions of sterilized eggs can be bought in Taiwan Province Province (but they are only sold in restaurants at present), so I will set the temperature at 60 degrees Celsius (140 degrees Fahrenheit) for three and a half minutes with a turpentine cooking machine at home, which makes it easy to sterilize the eggs myself at home, but I must let the eggs cool down before using them, otherwise the emulsified salad dressing will fail. Because above 38 degrees Celsius will affect the emulsification process.

You can refer to this article about the temperature of egg sterilization.

If it fails unfortunately, treat the failed part as liquid oil, add new whole eggs (or yolk) bit by bit and re-emulsify, and it can be recovered. If I eat too much salad dressing, I like to cook with fried rice, so I use it as seasoning oil, and the effect is very good!

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"This article is the author's view on cooperative innovation, not his position."