condiments

Egg yolk 2

condiment

300 ml of salad oil, 4 teaspoons of salt 1/,sugar1tablespoon, 2 tablespoons of white vinegar, and 0/0 ml of olive oil/kloc-0.

working methods

1. Put the egg yolk into a clean and waterless deep basin with round bottom, add 1 tablespoon (15ml) of sugar, and beat evenly with an egg beater to dissolve the sugar.

2. Add about 10 ml olive oil while stirring. When you refuel, you must add it bit by bit to avoid the separation of oil and egg yolk.

3. Continue to stir. At this time, the egg liquid will become more and more viscous. When it is hard to stir, add 1 teaspoon of white vinegar to continue stirring. After adding white vinegar, the egg liquid will become thin, and then add some salad oil to continue stirring, and the egg liquid will become sticky again. Repeatedly, while stirring, add white vinegar and oil in turn until the sauce reaches the ideal thinness.

4. Add salt, you can taste it to see if the sour and sweet degree of mayonnaise is ideal. If it feels inappropriate, you can add sugar or vinegar to adjust it.