French salad dressing
Besides bitter gourd salad, the menu is also suitable for fruit and vegetable salad.
material
1 cup ketchup, 1 cup mayonnaise, 2 tablespoons mustard sauce, 1 tablespoon minced garlic, 2 tablespoons sugar, 1 tablespoon spicy soy sauce, 2 tablespoons white vinegar.
working methods
1. Add ketchup and mustard sauce to mayonnaise and stir well.
2. Prepare another container, fully stir and mix the spicy soy sauce, white vinegar and sugar, then add the freshly stirred mayonnaise and stir well.
skill
If you like garlic, you can add 1 tablespoon minced garlic.
Egg yolk salad dressing
material
Egg yolk 1, vegetable oil 250ml (colorless and tasteless), white vinegar 25g, sugar 25g and salt 0.5g.
working methods
1, prepare materials. Egg yolk is put into an oil-free and water-free container.
2. Mix the egg yolk, sugar and salt evenly, and then add a teaspoon of vegetable oil (at first, you must not add too much vegetable oil. Too much is all oil, which can't achieve the effect of egg yolk emulsification.
3. Add oil slowly until the eggbeater is added and the yolk is completely condensed.
4. Then add some white vinegar. After adding white vinegar, the salad dressing will become thinner. The salad dressing will thicken after adding oil.
In this way, you can add a little more oil until the oil exceeds two thirds. About three or four spoonfuls.
6. Add oil and vinegar repeatedly until all the oil and vinegar are added.
7. You can put the prepared salad dressing in a bottle and seal it. Put it in the refrigerator for about a week.
skill
The sauce will thicken after being refrigerated overnight.