3. Continue to stir vigorously in one direction. At this time, the egg liquid will become more and more viscous. When it feels hard to stir, add 1 teaspoon of white vinegar to continue stirring. After adding white vinegar, the egg liquid will become thinner, and then add some salad oil to continue stirring, and the egg liquid will become sticky again. Repeat this, adding white vinegar and oil in turn while stirring until the sauce reaches the ideal degree of thinness.
4, add salt, and then you can taste it to see if the sweetness and sourness of mayonnaise is ideal. If it is not suitable, you can add sugar or vinegar to adjust it.
Tips for making egg yolk salad dressing 1, white vinegar is best brewed from pure grain, which has better taste and health. 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 their own situation, it is recommended to use olive oil, because most of the mayonnaise is oil, olive oil is more conducive 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 become mayonnaise with various flavors. If you add pickled cucumber granules, tomato sauce, etc., you can become Thousand Island sauce.
7. Making mayonnaise with egg yolk is not easy to separate oil from water, or it can be made with whole eggs, and the color made by whole eggs will be 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 can and refrigerated in the refrigerator. It can be kept for about a week and eaten as soon as possible.
2. The difference between mayonnaise and egg yolk salad dressing is that the latter adds salad.
Second, the mayonnaise approach:
1, materials: two egg yolks, 50g of fine sugar, 50g of salad oil.
2. Practice: Put the egg yolk and fine sugar in a container, and beat with an egg beater until the color is white, then add about 50g of salad oil and continue to beat until the salad oil and the egg yolk are completely blended, then add a little white vinegar and mix well. In this way, add salad oil and white vinegar and mix until the materials are used up, that is, finish the mayonnaise with thick texture.
3. If mayonnaise without eggs is used: steam potatoes (half), peel them, mash them, let them cool, add yogurt (half a cup) and mix well, and sprinkle chopped walnuts (two) (if it is apricot, soak them in water for one hour, then dry them and powder them before adding them).
Third, the original mayonnaise on the market
(that is, using egg yolk as emulsifier) are mainly made in Taiwan Province and Japan. The desktop is rich and sweet, while the Japanese is sour and not sweet.