Ingredients

Fresh raw egg yolk 25g

Fine sugar/powdered sugar 25g

Table salt 3-5g

Soybean oil/corn oil/olive oil 200-250g

White vinegar/fresh lemon juice 30g

Condensed milk 20-30g

How to Make Homemade Salsa< /p>

1. Finished picture.

2. medium-sized egg, take the yolk and not the white, about 25g. add sugar and salt.

3. Use an electric whisk to whip until the volume is expanded and the color becomes lighter in the thick state.

4. Add the vegetable oil in small portions, using a small spoon, a small spoonful at a time, each time with a hand whisk until absorbed before adding the next spoonful.

When adding the oil, be sure not to rush the process. Don't scoop in too much at a time, and don't add it too quickly. Make sure it's completely absorbed before adding it the next time, so that it doesn't separate the oil from the water and lead to failure.

As the oil is added and absorbed, the yolk paste will become thicker and thicker due to emulsification.

5. Until all the oil has been added, the salsa is now very thick and elastic.

6. Add the white vinegar or lemon juice in three batches. Stir well each time before adding the next.?

White vinegar is antiseptic, and you'll notice the color of the original golden salad dressing begin to lighten as you add it.

7. Stir in 1/3 of the white vinegar, and the dressing will be almost creamy.

8. Finally, add 1/3 of the white vinegar after the salad dressing is basically quite white, but also thick, almost like the kind of salad dressing we buy. This time then add condensed milk and stir well. The homemade salad dressing is finished.

9. The above materials can be made of salad dressing about 250g, did not specifically weigh, the capacity of the bottle is 200g, filled with a portion of the extra, so I probably add the estimated ha!

10. The best way to fill the glass jar with salad dressing is to clean it beforehand and sterilize it with boiling water, and drain it with water.

Just buy the Cupid salad dressing bottle is the best to use, the label to dispose of, used to load homemade salad dressing ah, jam ah, make yogurt ah, are very good use oh! You can also write a production date on a small post-it note sticker, so as not to forget.

Tips

Earth eggs, foreign eggs can be, as long as it is fresh! My family uses eggs from our own chickens.

Vegetable oil can be soybean oil, corn oil or olive oil. The salad dressings I buy say soybean oil, but I don't think there's much difference in flavor with other vegetable oils.

White vinegar and lemon juice are both fine, and are added at the end to whiten and sterilize the dressing. If you don't like the taste of white vinegar, you can use lemon juice, preferably fresh squeezed lemon juice, the finished product will have a lemony flavor!

The condensed milk can be added or not, just to increase the milky flavor, as you like!

The quantities given in the ingredients are all ranges, so add as much as you like.

Lastly, I would like to say preservation, after making the product, put it in a sterilized glass bottle and seal it, and put it in the refrigerator to keep it cold. About 3-5 days no problem, as soon as possible to consume finished.