Mayonnaise, also known as mayonnaise, is a common sauce in western food. Usually, the most common way to eat is to mix salad or make sandwiches. Mayonnaise tastes so sweet that adults and children like it very much. When eating, you may not think about what it is made of.

Mayonnaise, as its name implies, is mainly composed of egg yolk, and it also has an important raw material, namely oil, so mayonnaise is emulsified with egg yolk and vegetable oil. Of course, you also need salt and lemon juice, or white vinegar.

Although mayonnaise is super high in fat, it is used in many delicious foods. Eating it will worry about high absorption of oil or cholesterol. Without it, this salad will be boring. Since we can't live without it, we have to find a way to solve the problem of grease. Bian Xiao discovered such a treatment. I have done it several times and feel that this method is very good. It tastes soft and delicious, and it tastes sweet and sour with other accessories. There is no need to worry about getting fat. The mixed vegetable salad was very popular. It was cooked for two days and was eaten up every time.

The specific method continues to look down.

Homemade oil-free mayonnaise

material

2 egg yolks, 50g powdered sugar, 20g corn starch, 250g whole milk and a few drops of vanilla extract.

manufacturing process

1 2 Eggs Separate the yolk into a clean bowl without adding water or oil, and add 50g powdered sugar.

2. Stir evenly with a manual eggbeater, and the egg yolk liquid after stirring becomes thick.

3. Add 20 grams of corn starch and continue to stir evenly by hand.

4. Add the milk in 4~5 times and stir evenly. After adding milk every time, add milk and mix well.

5. After all the milk is added, drop a few drops of vanilla extract to remove the fishy smell of the eggs.

6. The evenly stirred egg yolk paste should be sieved to remove the small particles inside, otherwise it will become a pimple after heating, which will affect the taste.

7. Put the egg and milk liquid into a small milk pot, simmer slowly, and stir constantly in the smallest circle of the gas stove to avoid the egg and milk liquid from caking.

8. When the egg milk becomes thicker and thicker, switch to pumping eggs and stir quickly until the egg milk becomes thick and does not flow. At this time, you should taste the taste of raw flour. If there is no smell of raw flour, turn off the fire.