Salad sauce is a kind of mayonnaise with good flavor and salty taste, also known as kraft wonderful sauce. Mayonnaise is an edible emulsified seasoning with refined oil as the main ingredient. It is prepared from refined vegetable oil (70%~80%), vinegar (about 1 1%), egg or yolk (about 9%), sugar, salt, mustard powder, white pepper powder and flavoring. It is a light yellow sticky paste with fine texture and uniform emulsification. Oil particles are dispersed in the continuous water phase of vinegar, egg yolk and other ingredients in a discontinuous phase, so the oil content is high and there is no greasy feeling.

The oil used in the preparation of mayonnaise should be treated by alkali refining, decoloration and deodorization, and the free fat should not exceed 0.03%. Its thickness depends on the volume ratio of water phase and oil phase. It (kraft wonderful sauce) is mainly used to thicken various salads, and can also be used as frying oil or as an auxiliary seasoning for fried foods.

Mayonnaise. A seasoning mixed with egg yolk, olive oil, lemon juice or vinegar. A cold sauce originated from French cooking and emulsified with vegetable oil and raw egg yolk.

Ingredients: egg 3 sugars100g salt, a little lemon juice and a little salad oil.

Practice:

1. Add sugar and a little salt and lemon juice to the eggs and beat well. At this time, a plastic bag of salad oil (with a small hole at the bottom) is placed on one side.

Make salad oil flow into the pot slowly and continuously, and at the same time beat it with an eggbeater at high speed until it is thick.

If the salad oil is added too much, the salad dressing will be transparent, so you can see that the salad dressing is yellow and white.

What should I pay attention to when preparing mayonnaise?

It is advisable to use a bowl with a deep and narrow mouth, so that the area of mixing can be reduced and the continuous mixing action can be maintained.

Use fresh egg yolks, especially eggs for mayonnaise, and don't store them in the refrigerator, so as to avoid the loss of elasticity and easy scattering of the yolk.

At the beginning, the amount of salad oil should not be too much, so it should be added by dropping. When the volume is increased and completely blended, you can add it one spoon at a time.

The time to add salad oil should be slow, so that the oil and egg yolk have a complete fusion time.

When the prepared mayonnaise is scattered again due to too strong shaking or irregular stirring, the next method can be used to remedy it. In addition, beat an egg yolk, add a little water (cold boiled water) and mix well, then add it to the original mayonnaise, which can make the dispersed liquid into a creamy mayonnaise.

If the beaten mayonnaise is too thick or yellow, you can add a little protein and mix well. What are the functions of salad dressing and vinegar in mayonnaise?

Adding salad oil will increase the density of mayonnaise, while vinegar will dilute it. When they are used alternately, the yolk can reach a proper concentration.

The proportion of its equilibrium concentration (based on one egg yolk) is as follows: 3/4 cup of salad oil, vinegar 1 spoon. White vinegar is replaced by lemon juice, which has good fragrance and nutrition. , reference: hope i can help u, mayonnaise =mayonnaise, which is a mixture of vinegar and salad dressing with egg yolk as emulsifier.

It can be served with chopped eggs and tuna fish as the stuffing of sandwiches. Mayonnaise is the saying of beauty sauce "Mayonnais" in Taiwan Province and other places. In China and Hongkong, salad sauce is mostly said, and kraft wonderful sauce is more familiar.

Can be served with fried food or other ingredients as salad dressing, such as egg salad dressing, tuna egg salad dressing, Caesar salad dressing, etc.

Materials:

2 egg yolks, 2 teaspoons of white vinegar, mustard 1/8 teaspoons, salt 1/8 teaspoons, 250 ml of vegetable oil, and appropriate amount of pepper.

Method:

Stir the egg yolk, white vinegar, mustard, salt and pepper together until the egg yolk is thick and creamy, then slowly add the vegetable oil and stir together (if the mayonnaise is too thick, add a few drops of hot water to dilute it) until the vegetable oil is completely dissolved in the mayonnaise. I can buy it in the supermarket. It seems that salad sauce is mostly used for potato and egg salad. Reference: me,