Homemade salad dressing is a versatile dressing that is economical . Simple. Quick. Whether it is in the bread and cakes or in a variety of cooking can often be seen in the 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 health, the operation is very simple, for the family's health, move on it!
Raw materials: 1 egg yolk, 225 grams of vegetable oil, 25 grams of white vinegar, 25 grams of powdered sugar
Homemade salad dressing practice
Prepare a clean bowl, egg yolks into the bowl, add powdered sugar, with a whisk whisking to the volume of egg yolks expand, lighten the color, was thick. At this point add a little oil, then whisk with a whisk, so that the oil and egg yolks completely integrated, continue to add a small amount of oil, continue to whisk.
This step should be patient, each time the oil can not be too much, each time the oil and egg yolks should be stirred evenly, with a little bit of oil, the egg yolks not only did not become diluted, but will become more and more thick. When adding sixty or seventy grams of oil, the egg yolk paste has been very thick.
Then start adding a small spoon of white vinegar, add vinegar, the bowl of sauce will become thinner, and then stir well, in a small number of times to repeat the process of adding oil and stirring, as the oil continues to add, the sauce has become thick again, more and more thick. As the oil continues to be added, the sauce thickens and thickens again. When the sauce becomes thicker, add a little more white vinegar. Repeat this process until the oil and vinegar are added; stir to finish, and the dressing is ready.
The vegetable oil used to make the dressing is light and odorless corn oil. Sunflower oil, do not choose peanut oil. Camellia oil and other heavy flavor oil, will make the salad dressing flavor is not pure. Add the oil in small amounts to emulsify the egg yolks. The first time you add oil, make sure you add less oil. If you find that the dressing gets thinner after adding the oil, the oil has not emulsified with the egg yolks and you have failed. To remedy this, take a new egg yolk and whisk it into a new bowl, and pour the failed sauce into the new egg yolks little by little instead of the oil, just as you did in the beginning of making the salad dressing. If the oil is not fully emulsified, the sauce will be thin, and it will taste heavy and greasy, making it inedible.
White vinegar can also be replaced with the juice of a fresh lemon to give the dressing a fresh lemon flavor. When you add the white vinegar for the last time, check the consistency of the dressing. You don't need to add all the white vinegar, so you can adjust the consistency and acidity of the final dressing to your liking. Homemade salad dressing because no additives, put in the refrigerator to keep fresh for about three days to eat, do not do too much at a time.