The practice of egg yolk mayonnaise
1. Mix all the materials of material A and make an emulsion.
2. Then slowly pour in the white vinegar and continue to stir until it is stable.
material
Egg yolk 1 piece
Vegetable oil150-250ml
Salt 1/4 teaspoons
Lemon 1/8
Proper amount of water
Yellow mustard sauce 1/2 teaspoons (optional)
working methods
1, break the egg yolk with salt, then add the yellow mustard sauce and mix well.
2. Add the vegetable oil into the egg yolk drop by drop, and stir with the egg pump while adding it.
Add a few spoonfuls of oil, the yolk will become sticky, and then squeeze it into the lemon juice.
4. While stirring, continue to add vegetable oil to the egg yolk, which can speed up the speed slightly, and stir evenly after adding one teaspoon at a time.
5. When the mayonnaise starts to dry and shiny, add a spoonful of water and stir well.
6, until all the vegetable oil is added to the egg yolk, and finally adjust the consistency of the mayonnaise with appropriate amount of water. The prepared mayonnaise will taste better after being refrigerated for a period of time.
skill
1, raw yolk is needed, please choose reliable fresh eggs. Vegetable oil can be light and tasteless oil such as grape seed oil, salad oil and corn oil, and a certain proportion of olive oil can also be added according to personal taste.
2. Be patient when you start to add oil to the egg yolk. Don't add it too fast to prevent the separation of water and oil.
3, minced garlic mayonnaise is minced garlic mayonnaise, you can add a small amount of red wine vinegar, chopped parsley, black pepper and other seasonings.
4. The prepared mayonnaise can be refrigerated for 3 days.
5. If water and oil are separated carelessly, you can take another egg yolk to remedy it. Take the mixture of water and oil as vegetable oil, slowly add it into the new egg yolk and stir, and finally make up the oil.