1. Take the yolk of the egg, put it in a bowl, and add sugar and salt.
Beat with an egg beater until the yolk expands in volume and becomes lighter and thicker. (Be sure to whip in one direction)
2. Pour a little vegetable oil, about 1 spoon, and continue to beat. If you pour too much, the egg oil will separate.
Call again and again. Stir patiently.
With the addition of oil bit by bit, the yolk will become thicker rather than thinner.
3. Stir the egg yolk until it becomes a little solidified and will not fall on the eggbeater.
Squeeze in lemon juice and add white vinegar (too much acid will dilute it, so it is recommended to add a little)
Or fight in the same direction
Gradually, the yellow paste turned milky white and became thin.
The more white vinegar is added, the whiter the color (but it should be added according to personal taste).
When the salad dressing becomes almost like cream, you are done!
Basically, one egg yolk can be beaten a lot. As long as there is egg yolk as the base, you can make more salad dressing.