Egg yolk salad dressing

Materials

1 egg yolk, 250ml vegetable oil (colorless and tasteless), 25g white vinegar, 25g sugar, 0.5g salt

Practice

1.Prepare the ingredients. Put the egg yolks into an oil-free and water-free container.

2, mix the egg yolks, sugar, salt, and then add a small spoon of vegetable oil (vegetable oil must not be too much at the beginning of the addition, more will be all oil, can not be emulsified yolks results)

3, slowly add oil, until the whisk is full of yolk curdled.

4, and then add a little white vinegar, the addition of white vinegar, the salad dressing will be thin. And with the oil, the dressing will thicken.

5, so so, has been added until the oil over two-thirds of the time, you can add a little more oil. It's about three or four tablespoons.

6, repeatedly add oil and vinegar, until the oil and vinegar are added.

7, the made salad dressing can be put into a bottle and sealed. Put it in the refrigerator for about a week to eat it.

Tips

Refrigerate overnight the sauce will be more thick.