Mayonnaise is a kind of seasoning oil, which consists of edible vegetable oil, vinegar, fruit juice, egg yolk, protein, salt, sugar, vanilla, chemical seasoning, sour seasoning and other raw materials. Generally, refined salad oil is used instead of hydrogenated oil. The emulsified form is oil-in-water type.

The preparation method comprises the following steps: mixing water with brewed vinegar, and adding sclerotium gum while stirring to prepare a solution. Add egg yolk, salt and spices to the above solution of13 to make paste. Add salad oil and 2/3 of the above solution, and stir with a stirrer to make a very stable emulsion. The viscosity of this mayonnaise will not decrease during storage.

What should I pay attention to when preparing mayonnaise?

It is advisable to use a bowl with a deep narrow mouth, which can reduce the mixing area and maintain continuous mixing.

Use fresh egg yolks, especially eggs for mayonnaise, and don't store them in the refrigerator, so as to avoid the loss of elasticity and easy scattering of egg yolks.

At the beginning, the amount of salad oil should not be too much, and it should be added dropwise. When the volume increases and is completely mixed, you can add one spoon at a time.

Add salad oil slowly, so that the oil and egg yolk have a complete fusion time.

When the prepared mayonnaise is scattered again due to excessive shaking or irregular stirring, the next method can be used to remedy it. In addition, beat an egg yolk, add a little water (cold boiled water) and stir well, then add it to the original mayonnaise, which can turn the dispersed liquid into creamy mayonnaise.

If the beaten mayonnaise is too thick or yellow, you can add a little egg white and mix well. What are the functions of salad dressing and vinegar in mayonnaise?

Adding salad oil will increase the density of mayonnaise, while vinegar will dilute it. When they are used alternately, the yolk can reach an appropriate concentration.

The proportion of its equilibrium concentration (based on one yolk) is as follows: salad oil 3/4 cup, vinegar 1 spoon. White vinegar is replaced by lemon juice, which has good flavor and nutrition.