Salty egg yolk dressing

1

Prepare the materials.

2

Use an egg separator to separate the egg yolks.

3

Add salt and sugar to the egg yolks and stir well.

4

Mix well after the yolk changes slightly, add a small amount of grape seed oil and continue to stir.

5

Make it slightly thicker, add a small amount of white vinegar.

6

Continue to stir the egg yolk paste with a manual whisk. After the egg yolks are completely emulsified, add a small amount of grape oil and mix until emulsified. Add two more drops of white vinegar and stir until thick.

7

Add a small amount of grape seed oil in the egg yolk paste and continue to stir until completely emulsified.

8

Continuously repeat adding oil, stirring to emulsify, adding oil, stirring until thick and emulsified, then adding white vinegar for a while to neutralize and continue to stir. After two-thirds of the oil has been added, the latter oil can be stirred slightly more each time until it is completely milky. Finally, add white vinegar to see the consistency you like. until stirred well.

9

The stirred salad dressing can be served on a plate or used in an airtight box for later use. If you are not used for the time being, you can put it in the refrigerator for refrigeration.

When you first add vegetable oil to the egg yolk, try not to add too much. At most, add a small spoon or half a small spoon. After stirring and emulsification, you can add new oil and stir until the emulsification is complete. Stir until it is thick and difficult. When it is difficult, start adding white vinegar and stirring to dilute. Until about two-thirds of the oil has been added, add more oil into the salad paste and continue to stir until completely emulsified. Don't add too much oil at first, otherwise egg yolk and grape seed oil will cause the separation of oil and water.