Mix water and brewing vinegar, and add riboflavin while stirring to make the solution. Add 1/3 of the above solution to the egg yolk, salt and spices, and make a paste. Add salad oil and 2/3 amount of the above solution while mixing with a blender to make an extremely stable emulsion. This kind of mayonnaise has no loss of viscosity during storage.

What you need to pay attention to when making mayonnaise

It is better to use a deep, narrow bowl, so that the whisking area can be narrowed, and to keep the speed of whisking and whisking in the same direction.　Use fresh egg yolks, and be especially careful not to store eggs for mayonnaise in the refrigerator, as they will lose their elasticity and spread easily.

At first, add the salad oil in small amounts. When it has increased in volume and is well blended, add more by the tablespoon.

Add the salad oil slowly so that the oil has time to blend with the egg yolks.

If the mayonnaise breaks apart due to shaking or irregular mixing, use the following method to remedy the situation. Beat another egg yolk, add a little water (cold water) and mix it well, then add it to the original mayonnaise to make a creamy mayonnaise out of the liquid.

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

What is the role of salad oil and vinegar in mayonnaise?

The addition of salad oil thickens the mayonnaise, while vinegar has a diluting effect, and the two are used together to achieve the right consistency of egg yolk. The proportions for balancing the consistency (based on one egg yolk) are as follows: 3/4 cup salad oil, 1 tablespoon vinegar. Substitute lemon juice for white vinegar for flavor and nutrition. A deep, narrow-mouthed bowl is preferred to minimize the whisking area and keep the whisking motion continuous. Use fresh egg yolks, and be especially careful not to store eggs in the refrigerator when making mayonnaise, as they will lose their elasticity and spread easily.

If the mayonnaise breaks up again due to too much shaking or irregular mixing, use the following method to remedy the situation. In addition, beat another egg yolk, add a little water (cold water) and mix it well, then add it to the original mayonnaise, which will make the liquid spread out again into a creamy mayonnaise.

If the mayonnaise is too thick or too yellow, add a little egg white.

Separation of the made mayonnaise sometimes occurs. The main reason for this is the sudden change in temperature. Especially when placed at low temperatures, the oils in the mayonnaise are more likely to separate. In addition, strong shaking will also cause the oils in mayonnaise to separate. In addition, a film of oil may form on the surface of mayonnaise due to the evaporation of water from the surface. In order to prevent the separation of oil and film in mayonnaise, it is necessary to store it at the appropriate temperature and take care to cover the jar after use.