Thousand Island Sauce:

Mayonnaise 100g, tomato sauce 60g, pickled cucumber 20g, onion 15g.

Production steps:

All the materials are crushed in the cooking machine. They can be kept in sealed bottles for 3-5 days.

Classic oil vinegar sauce:

Black grape vinegar 100g, basil leaves, chopped black pepper 2g, olive oil 20g, wheat vinegar 100g, red wine vinegar 20g, sugar 25g and salt 2g.

Production method:

Stir all the materials evenly, put them in sealed bottles and refrigerate for 7- 10 days.

Mayonnaise:

Corn oil 12g, corn starch 8 1, egg yolk 3, milk 150 g, whipped cream 50 g, apple vinegar 15g, sugar 10g, salt 1g, lemon 5g, wheat.

Operating steps:

Add sugar to the egg yolk and stir well. Add oil, vinegar and salt and mix well, then add milk and cream and mix well. Finally, add starch and stir well, then avoid the small fire in the milk pot and cook until it is thick, and then sieve. It can be kept in a sealed bottle for 3-5 days.

Garlic butter jam:

Avocado 1, milk 70g, fresh basil leaves 2g, lemon juice 15g, garlic 10g, black pepper 2g, salt Ig and red wine vinegar 5g.

Production steps:

All the materials are mixed and crushed, and then put into a sealed bottle and refrigerated for 3-5 days. It is prepared from sesame 20g, sesame oil 15g, mustard seed sauce 25g, mayonnaise 100 g, sushi soy sauce 5g, sugar 12g and salt lg.

Sweet and sour pineapple sauce:

Pineapple 1 piece (medium), basil leaves, wheat vinegar 10g, loquat honey 25g, sugar 10g, and red wine vinegar 40g.

Production steps:

Mash the pineapple, then cook it in a milk pot, cool it and mix all the ingredients evenly. It can be kept in a sealed bottle for 5-7 days.

Ketchup:

350g of fresh tomato, 20g of sugar, 20g of lemon juice, 2g of salt, 2g of honey10g, 2g of corn starch.

Production steps:

Peel and crush tomatoes, then sieve once, pour into a milk pot, add lemon juice, sugar, lemon juice, salt and honey, and then add starch water to collect juice.