Main ingredients

Egg yolk

1 piece

Accessories

Corn oil

225g

Powdered sugar

25g

Lemon juice

25g

Steps

1. Beat the egg yolks into a bowl

2. Add powdered sugar

3. Beat with a whisk

Beat the egg yolks until they expand in volume and become lighter in color. It will be thick

4. Add a little oil and beat with a whisk until the oil and egg yolk are completely blended

5. Continue to add a small amount of oil, at the beginning It is best to have enough patience when adding oil. You must not add too much oil at a time. Use a whisk to stir while adding.

As the oil is added little by little, the egg yolk not only does not become thinner, but becomes thinner. It will become thicker and thicker

6. Continue to add a small amount of oil and beat. At this time, the egg yolk paste will become thicker and thicker

7. When six to seventy grams have been added, When adding oil, the egg yolk paste (which can now be called salad dressing) has thickened as shown in the picture

8. At this time, because the sauce is too thick, it is not easy to stir

Add about 9.1 tsp of lemon juice (don’t add too much) and stir evenly

If you don’t have lemon juice, you can use white vinegar instead, but the salad dressing will lack the fresh fragrance of lemon

10. After adding lemon juice, the sauce in the bowl will become thinner

At this time, repeat the process of adding oil in small amounts and stirring frequently

11. As the oil continues to be added, the sauce becomes thicker again

12. It becomes thicker and thicker

13. When the sauce becomes thicker, then Add a little lemon juice,

Repeat this process until all the oil and lemon juice are added

14. When the mixing is completed, the salad dressing is ready

15 .It can be stored in a sealed container and refrigerated for 7 days.

Because it is prepared by yourself without any preservatives, it should be consumed as soon as possible