Mayonnaise, also known as mayonnaise, is a very popular salad dressing and the basis of many sauces. The materials are very common, mainly egg yolk, oil, sugar and vinegar. Through the emulsification of egg yolk, oil and water are mixed into a smooth taste. Although mayonnaise has higher calories than other salad dressings such as vinegar juice, its mellow taste is irreplaceable.

Mayonnaise, mayonnaise:

Materials:

2 egg yolks (eaten raw), sugar 1 tablespoon (15ml), 2 tablespoons of white vinegar sugar (30ml), salt 1/4 teaspoons, and salad oil about 300ml (adjustable according to the degree of thinness).

Exercise:

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 melt the sugar, so that the egg yolk becomes lighter in color and larger in size. I use a multifunctional mixer, which is more labor-saving than a manual eggbeater.

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. After adding the oil, stir vigorously in one direction. Avoid pouring the whole spoon at first, and it is best to drop it.

3. Continue to stir vigorously in one direction. 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. Repeat this process, adding white vinegar and oil in turn while stirring until the sauce reaches the desired thinness.

4, add salt, and then you can taste it to see if the sweetness and sour taste of mayonnaise are ideal. If it is not suitable, it can be adjusted by adding sugar or vinegar.