Self-made Ma Naisi
By GriffinCole
Manis is also known as salad dressing, salad dressing, and mayonnaise. It can be said to be the essence of Western seasoning. No matter which dish it is, its taste completely depends on the sauce used. If you want to make a delicious dish, you have to start by making a sauce that goes with the dish. Most cold dish seasonings benefit from the preparation of the basic sauce-"Manis", which can not only be directly seasoned, but also can be blended into other unique sauces.
Recipe Recommendations
- egg yolk of 2
- olive oil 500g
- mustard 20g
- white vinegar 20g
- lemon juice 20g
- refined salt 10g
- pepper a little
- sour and salty
- skills
- ten minutes
- ordinary
Steps for Self-made Ma Naisi
1
In a large bowl, add egg yolks, salt, chopped pepper, and mustard.
2
Whisk evenly with eggs in the same direction, then add some olive oil.
3
Use egg pumping and stir constantly to blend the egg yolk and oil.
4
Beat until the olive oil and egg yolk are completely blended and the volume is swollen and sticky.
5
Add white vinegar and clear stock, beat until the color is lighter, then continue to add olive oil and beat.
6
Until the oil is finished, finally add the lemon juice and stir well.Self-made Ma Naisi Make Tips
1. Don't rush for success, slowly add salad oil to the egg yolk to fully emulsify the oil and egg yolk. (Especially at the beginning, don't add more oil at once.) 2. Make homemade salad and eat it right now. It should not be stored for a long time. 3. The difference between salad dressing and mayonnaise: Salad dressing is sweet and suitable for making salads such as fruits, as well as sushi such as salmon and tuna. Mayonnaise is salty in taste. It is generally used for snacks such as barbecue and frying. It is rarely eaten directly to make salads. It can also be made into fruits and the like. It depends on your personal taste. 4. Choose light and odorless corn oil and sunflower oil for salad oil. Olive oil is best for health. 5. Lemon juice does not necessarily need to be added all of it. You can adjust the thickness and acidity of the final finished sauce according to your preferences. 6. Can be used to make salads, breads, or fillings.