egg yolk

2

seasonings

white sugar: 1 tablespoon white vinegar: 2 tablespoons salt: 1/4 teaspoon salad oil: 3 ml olive oil: 1 ml

Step by step to enter the kitchen mode

1 Put egg yolk in a clean and waterless deep basin with a round bottom and add 1 tablespoon (15. It's less labor-saving than manual eggbeater.

2 Add about 1ml of olive oil while stirring. When adding oil, you must add it little by little to avoid the separation of oil and yolk. After adding oil, you should stir hard in one direction. At first, you should avoid pouring the whole spoon. It is best to drop

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3 and continue to stir hard in one direction. At this time, the egg liquid will become more and more viscous. When you feel that stirring is laborious, Add 1 teaspoon of white vinegar and continue to stir. After adding white vinegar, the egg liquid will become thin, and then add some salad oil to continue to stir, and the egg liquid will become thick again. Repeatedly, while stirring, add white vinegar and oil in turn until the sauce reaches the ideal thickness

4. Add salt, and then taste it to see if the sour and sweet degree of the mayonnaise is ideal. If it is not suitable, add sugar or vinegar to adjust it. < P > Homemade mayonnaise no.jpg

. White vinegar can be replaced by lemon juice, or some lemon juice can be added to white vinegar, so that the taste will be better.

2. The amount of sugar and vinegar written in my practice is my own taste, which can be adjusted according to my own taste. My experience is to adjust while stirring and tasting.

3. Oil can be selected according to your own situation. It is recommended to use olive oil, because most of mayonnaise is oil, and olive oil is more beneficial to health.

4. It is necessary to add a small amount of salt when making mayonnaise, and the sweet taste of hydrochloric acid will be set off.

5. Making mayonnaise with a manual eggbeater is a manual job, so be patient.

6. This is the basic mayonnaise. You can add mustard sauce, pepper, vanilla, etc. to make mayonnaise with various flavors. If you add pickled cucumber granules, tomato sauce, etc., you can make Thousand Island sauce.

7. It is not easy to separate oil from water when mayonnaise is made from egg yolk. It can also be made from whole eggs, which will make the color white.

8. If the sauce is too thin due to adding too much white vinegar at one time, you can add a broken egg yolk to remedy it.

9. The remaining salad dressing can be put in a sealed jar and refrigerated in the refrigerator, which can be kept for about a week and eaten as soon as possible.