condiments
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Egg yolk 1
condiment
vegetable oil
225 grams
white vinegar
25 grams
powdered sugar
25 grams
The practice of homemade salad dressing
1. Beat the egg yolk into a bowl, add the powdered sugar, and beat well with an egg beater.
2. The yolk expands in volume and becomes lighter and thicker in color.
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3. At this time, add a little oil and beat it with an eggbeater, so that the oil and egg yolk are completely blended.
4. Continue to add a small amount of oil. You'd better be patient at first, and you must not add too much oil at a time. Stir with an eggbeater while adding. You will find that with the addition of oil bit by bit, the yolk will become thicker and thicker, not thinner.
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5. Continue to add a small amount of oil and stir. Please pay attention to the picture. At this time, the yolk paste is getting thicker and thicker.
6. After adding 60 or 70 grams of oil, the yolk paste (which can already be called salad dressing at this time) has become sticky, as shown in the figure.
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7. At this time, because the sauce is too thick to stir well, we add about 1 teaspoon of white vinegar (not too much) and stir well.
8. After adding vinegar, the sauce in the bowl will become thinner. At this time, we repeat the process of adding oil and stirring several times.
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9. With the continuous addition of oil, the sauce thickens again.
10. It's getting stronger and stronger.
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1 1. When the sauce thickens, add a little white vinegar. Repeat this process until both oil and vinegar are added.
12. After mixing, the salad dressing is ready.
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Cooking tips
1, vegetable oil for salad dressing, or we can choose light and tasteless corn oil, sunflower oil and so on. Or we can choose healthy olive oil. Do not choose peanut oil, camellia oil and other heavy oils, which will make the salad dressing taste impure.
2. Add a small amount of oil many times, and the oil and egg yolk can be completely emulsified. Especially at the beginning, don't add too much oil at a time. If it is found that the sauce becomes thinner and thinner after adding oil, it means that the oil failed to emulsify with egg yolk successfully and failed. The remedy is to put a new egg yolk in a new bowl and send it away. Just like the initial step of making salad dressing, the failed bowl of sauce can be filled with new egg yolk instead of oil bit by bit, which can be remedied (the most important thing for salad dressing is that oil and egg yolk are completely emulsified, and only complete emulsification can present the texture we want. If the oil is not completely emulsified, first, the sauce is thin, and second, it is greasy and cannot be eaten. )。
3. Using the juice squeezed from fresh lemon instead of white vinegar can make the salad dressing full of the fresh fragrance of lemon.
4. When adding white vinegar for the last time, first observe the thickness of the sauce. There is no need to add all the white vinegar. You can adjust the consistency and acidity of the final sauce according to your own preferences.