Salad dressing practice and recipe is as follows:

Material preparation: 1 egg yolk, 225g vegetable oil, 25g white vinegar, 25g powdered sugar, 3g salt.

1, the egg yolk into a bowl, add powdered sugar, use a whisk to mix it well, use a whisk to whip until the volume of the egg yolk swells, lightens in color, and becomes thick.

2, this time we add a little oil, then whisk with a whisk, so that the oil and egg yolks completely integrated, egg yolk paste has become thick.

3, this time the sauce is too thick, not very good mixing, add a small spoon of white vinegar into it, mix well, add vinegar, the sauce inside the bowl will become a little thinner, this time, we repeat a small number of times to add the oil and mix this process.

4, when the sauce becomes thicker, add a spoonful of white vinegar, repeat the process until the oil and vinegar are added, the salad dressing is done.

Salad dressing preservation time:

Salad dressing at room temperature can generally be preserved 1 ~ 6 months.

In general, unopened salad dressings have a longer shelf life, usually about 6 months, while opened salad dressings are prone to bacterial growth, so they can usually only be preserved for 1 month, so they need to be consumed as soon as possible.

Salad dressings can be easily spoiled if they are left in high temperatures for a long period of time (high temperatures in the middle of summer, etc.) or if they are exposed to direct sunlight. When stored at temperatures below 0 degrees Celsius, the oil separates again. Before opening, keep it in a cool place to avoid low temperatures. When storing in the refrigerator, place it on the shelf behind the sliding door of the refrigerator. And if you keep it at room temperature after opening, the oil in the salad dressing will oxidize and lose its original flavor, so it is recommended to keep it in the refrigerator and try to consume it within a month.