Homemade salad sauce

In Central China, spring is always short and the sun of spring is not yet fully enjoyed, and the smell of summer begins to spread. It's 25 degrees. It'll be 28 degrees in a few days. It'll get hot again. When the temperature rises, you start eating the blends, and the salad becomes necessary. If you don't feel comfortable buying it, do it yourself. The choice that you make is that you have no preservatives, but you have to eat them as soon as possible。

Recipe Recommendations

olive oil 200g
white vinegar 30g
egg yolk one
sugar 10g
salt appropriate amount

sweet and sour
skills
ten minutes
ordinary

Steps for Homemade salad sauce

The raw materials should be prepared, preferably by pre-empting the amount of vinegar and oil that is needed, so that they are better managed. Take the yolk out and put it in the bowl

It's not a bad idea

Full mixing of some hairs, with a small spoon of oil, the amount of oil should not be too much, preferably not more than 5 grams at a time, especially at the beginning, and more easily separated at a time. This is critical and is a key point for success in production。

The mixer mixes into a lot of yolk

It's like you're in a group

Join a small spoon of vinegar and keep mixing

It turns out that thick yolk becomes thin, and the colours begin to turn white, and the twirl becomes smooth... and a spoon of oil continues to stir up into a swarm of oil, and then a few more oils can be added at an appropriate time, and then a few more oils can be added, until very thick times, the vinegar is mixed up in a smooth slide, so that the vinegar and refuelling process is repeated again and again until the oil and vinegar have been filled。

Finally, a proper amount of salt, the amount of salt you like, you can taste it

After salting and mixing, you get healthy and comfortable salad sauce. Whether it's bread or salad, it's safe。