"Salad dressing is a versatile sauce, whether it is in the bread cake or in a variety of cooking often see its figure, but outside the salad dressing in order to delay the shelf life of the addition of a variety of additives, home-made not only fresh and green and healthy, the operation is also very simple, in order to the health of the family, or their own hands to make the best. Self-made salad dressing, because there is no added preservatives, eat the unfinished sealed, put in the refrigerator to save, want to eat when, roll bread, homemade hamburger, are a good choice."

Ingredients

Main Ingredients

1 egg yolk

170 grams of vegetable oil

Supplementary Ingredients

White vinegar

20 grams

Powdered sugar

25 grams

Methods for making homemade salad dressings

1.

Place the yolks in a waterless, oil-free Add 25g of powdered sugar to a large, clean bowl

2.

Whisk well until the yolks are light in color

3.

Put in a tablespoon of oil (it's best to start with just one tablespoon, whisk well to combine, and then put down another tablespoon). I used soybean oil, you can also use sunflower oil or corn oil and other vegetable oil without a special flavor, you can also use olive oil, if you are not used to the taste of olive oil do not easily try)

4.

With a whisk to beat, so that the oil and the yolks are completely integrated

5.

Whisking does not move on a little bit of vinegar, and continue to beat

6.

This is the first time that I've ever seen the yolks in the kitchen, but I think it's a good idea to use the oil. >6.

After adding the vinegar, the sauce in the bowl will become thinner. At this time, we repeat the process of adding oil and stirring a small number of times, as the oil continues to add, the sauce is thickened again, more and more thick

7.

When the sauce becomes thicker, add a little white vinegar. Thickened with vinegar, thinned with oil, repeat the process until the oil and vinegar are added; stirring is complete, the salad dressing is ready

Cooking tips

1. vinegar can be replaced with lemon

2. good finished salad dressing can be added to any of your favorite flavors, such as salt, black pepper

3. each time you add oil amount can not be too much, slowly add vegetable oil Otherwise, too much vegetable oil will become thinner and thinner, resulting in the separation of oil and water, and ultimately ended in failure; the remedy is to take a new egg yolks into a new bowl and whipped, like making salad dressing the very first steps, the failure of this bowl of sauce instead of oil little by little poured into the new egg yolks can be remedied (the most important thing about salad dressing is that the oil and yolks are completely emulsified, and only completely emulsified in order to present the texture we desired texture. If the oil is not fully emulsified, the dressing will be thin, and it will taste heavy and greasy, making it inedible).

4. If you have an electric whisk, you can use it to mix on low speed the whole time, which is much easier! If you don't have an electric whisk, you can use a manual whisk to make sure you have the patience to take your time, and the oil must be added slowly in small spoonfuls, and each time you have to beat the oil and egg yolks until they are completely blended before proceeding to the next step, and then eat them after a day of refrigeration for a good deal of time!