Homemade salad sauce
By VicentaLakin
The salad sauce, which originated on the Mediterranean island of Minoka and is made of a large quantity of eggs and oil, has a long-standing diet. It's a good choice to make your own salad sauce, because you don't have preservatives, because you can't eat it, because you can't eat it, because you can't eat it, because you can't eat it, because you can keep it in the freezer, because you want to eat it, because you can't eat it, because you can't
Recipe Recommendations
- egg yolk one
- lemon juice 25g
- vegetable oil 225G
- powdered sugar 25g
- sweetening
- flavoring
- an hour
- simple
Steps for Homemade salad sauce
1
The yolk goes into the jar, the sugar powder, the egg-beater. Fight! Fire
2
The size of the yolk spreads, the color becomes light and thick
3
Gradually add a little oil and mix it with an eggbeater to fully integrate the oil and yolk. Continue to add a small amount of oil。
4
At the beginning, it would be best to be patient enough to add less oil each time and mix it with an egg-beater. You'll see, with a little bit of oil, the yolk gets thicker
5
Keep a small amount of oil added and strung up. I don't know.
6
by the time we're done with 60-70g oil, the yolk paste is too dense to mix
7
At this point, add a little spoon of lemon juice and mix it evenly
8
When you add lemonade, the sauce will be thinner
9
As the oil is added, the sauce becomes thicker, the yolks get thicker, and then we add lemonade to the mix, and then oil to the process, until the oil and lemon juice are added, the mix is finished, the salad sauce is ready