Mix water with brewed vinegar, and add Rhizoctonia gum while stirring to make a solution. Add egg yolk, salt and spices to the above solution of13 to make paste. Add salad oil and 2/3 of the above solution, and stir with a stirrer to make a very stable emulsion. The viscosity of this mayonnaise will not decrease during storage.

What should I pay attention to when preparing mayonnaise?

It is advisable to use a bowl with a deep narrow mouth, so as to reduce the mixing area, and the mixing speed and direction should be consistent. Use fresh yolk, especially eggs, to make mayonnaise. Don't store it in the refrigerator to avoid eggs.

Yellow loses its elasticity and easily scatters.

At the beginning, the amount of salad oil should not be too much, and it should be added dropwise. After the volume increases, completely

You can add one spoon at a time when merging.

Add salad oil slowly, so that the oil and egg yolk have a complete fusion time.

When the prepared mayonnaise is scattered again due to excessive shaking or irregular stirring, the next method can be used.

Remedial measures.

In addition, beat an egg yolk, add a little water (cold boiled water) and mix well, then add it to the original mayonnaise.

Mayonnaise that melts into milk from dispersed liquid.

If the beaten mayonnaise is too thick or yellow, you can add a little egg white and mix well.

What are the functions of salad oil and vinegar in mayonnaise?

Adding salad oil will increase the density of mayonnaise, while vinegar will dilute it, so it is easier to use them interchangeably.

The yolk reaches the proper concentration. The proportion of its equilibrium concentration (based on one egg yolk) is as follows: salad oil

3/4 cup, 1 tablespoon vinegar. White vinegar is replaced by lemon juice, which has good flavor and nutrition.