Homemade salad sauce

1

The yolk goes into the bowl and the sugar powder goes out with an eggmaker. The volume of yolk is swelling and the colours are thicker。

2

At this point, a small amount of oil was added and concussed with an eggbeater. Full integration of oil and yolk. Continue to add a small amount of oil. At first. Better be patient enough. There must be less oil each time you join. Add and mix with an eggbeater. You'll find that, with a little bit of oil, the yolk, instead of getting thinner, will get thicker。

3

continue to add a small amount of oil and mix. please take a look at the picture, as the yolk paste gets thicker. by the time we're done with 60-70g oil, the yolk paste is already thick as the picture shows

4

And at this point, because the sauce is too thick. It's not good to mix. We add a little bit or so of white vinegar, and we mix it evenly. Add vinegar after. The sauce in the bowl will be rarer. At this point, we repeat a small number of additions and mix the process。

5

As the oil continues to add, the sauce becomes thicker. The yolk paste is getting thicker。

6

When the sauce gets thicker. Add a little white vinegar. Repeat this process. Until oil and vinegar are added。

7

If you're done mixing, the salad sauce is ready。

Tips 1. For the vegetable oil used in the salad dressing, either choose light and flavorless corn oil or sunflower seed oil, or choose healthy olive oil. Do not select oils with strong flavors such as peanut oil or camellia oil, as they will make the salad dressing taste impure (olive oil also has a relatively distinct flavor; please use olive oil with caution if you cannot accept this taste). 2. Adding oil in small amounts multiple times is the only way to fully emulsify the oil and the egg yolk. Especially at the very beginning, be sure not to add too much oil at once. If you find that the dressing becomes thinner as you mix after adding the oil, it indicates that the oil failed to emulsify with the egg yolk, and the attempt has failed. The remedy is to whisk a fresh egg yolk in a new bowl, and just like the first step of making salad dressing, pour the failed dressing into the new egg yolk bit by bit instead of the oil; this can salvage it (the most important thing for salad dressing is the complete emulsification of oil and egg yolk; only with complete emulsification can the desired texture be presented. If the oil is not fully emulsified, firstly, the sauce will be relatively thin, and secondly, it will have a heavy greasy mouthfeel and be inedible). 3. Replacing white vinegar with an equal amount of juice freshly squeezed from lemons can give the salad dressing a fresh lemon fragrance. 4. When adding the white vinegar for the last time, observe the consistency of the dressing first. It is not necessary to add all the white vinegar; you can adjust the consistency and acidity of the final dressing according to your own preferences.