The homemade salad dressing is a universal sauce, which is economical, simple and fast. It can often be seen in bread cakes and various cooking, but various additives are added to the salad dressing to delay the shelf life. The homemade salad dressing is not only fresh, green and healthy, but also very simple to operate. For the health of your family, do it!
Ingredients: egg yolk 1, vegetable oil 225g, white vinegar 25g, powdered sugar 25g.
The practice of homemade salad dressing
Prepare a clean bowl, beat the egg yolk into the bowl, add the powdered sugar, and beat with an egg beater until the egg yolk expands in volume and the color becomes lighter and thicker. At this time, add a little oil, then beat it with an egg beater, so that the oil and egg yolk are completely blended, and continue to add a little oil and continue to beat.
This step should be patient. You shouldn't add too much oil every time. You should mix it with egg yolk evenly every time. Add a little oil and the yolk will become thicker rather than thinner. When you add 60 or 70 grams of oil, the yolk paste is already very thick.
Add a spoonful of white vinegar at this time. After adding vinegar, the sauce in the bowl will be diluted and then stirred evenly. Repeat the process of refueling and stirring several times. With the continuous addition of oil, the sauce will become thicker and thicker again. When the sauce thickens, add a little white vinegar. Repeat this process until oil and vinegar are added; After mixing, the salad dressing is ready.
It is best to choose light and tasteless corn oil and sunflower seed oil. As vegetable oil for salad dressing, and don't choose heavy oil such as peanut oil and camellia oil, it will make the salad dressing taste impure. Only by adding a small amount of oil several times can the oil and egg yolk be completely emulsified. First, when you drain oil, you must drain less oil. 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 send a new egg yolk in a new bowl. Just like the initial step of making salad dressing, the failed bowl of sauce can be remedied by pouring new egg yolk instead of oil bit by bit. If the oil is not completely emulsified, first, the sauce is thin, and second, it is greasy and cannot be eaten.
White vinegar can also be replaced by juice squeezed from fresh lemons, so that the salad dressing is full of the fresh fragrance of lemons. 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. Because the homemade salad dressing has no additives, it should be eaten in the refrigerator for about three days, and don't make too much at a time.