Materials:

Egg yolk 1

Accessories:

Vegetable oil 250 ml

Seasoning:

0.5 grams of salt

25 grams of white vinegar

25 g sugar

Exercise:

1。 Prepare the ingredients and put the yolk in an oil-free and water-free container.

2。 Mix the egg yolk, sugar and salt evenly, then add a teaspoon of vegetable oil (don't add too much vegetable oil at first, if you add too much, it will be all oil and you can't emulsify the egg yolk. )

3。 Add oil slowly until the yolk condenses on the whole eggbeater.

4。 Then add a little white vinegar. After adding white vinegar, the salad dressing will become thinner. The salad dressing will thicken after adding oil.

5。 In this way, you can add a little more oil until the oil exceeds two-thirds. About three or four spoonfuls.

6。 Add oil and vinegar repeatedly until the oil and vinegar are all added.

7。 The prepared salad dressing can be put into a bottle and sealed. Eat in the refrigerator in three or four days.

8。 It will be better to refrigerate the sauce for one night. Tips:

1, the amount of an egg yolk is about 350ml, if the amount used is small. You can make half an egg yolk at a time.

2, it is best not to lose oil, because the oil is less, the salad dressing will not turn white. And salad dressing mainly depends on oil, not egg yolk.

3. Even if it is short of oil, it should not be less than 200g.

Egg yolk must be put in an oil-free and water-free container. When refueling, be sure to add a small amount in several times. In order to avoid uneven force and lead to failure.

The mayonnaise made at home is very fresh and much more delicious than outside.

6. The prepared mayonnaise can be used to make salads, bread or thick fillings.