Homemade salad sauce

1

Get all the raw materials ready。

2

The yolk goes into the bowl, and it's powdered with sugar。

3

The volume of yolk is swelling, the colour is lighter and thick。

4

At this point, a small amount of salt was added and concussed with an eggbeater。

5

Add a little oil. There must be less oil each time you join, mixed with an egg-beater. As the oil comes in a little bit, the yolk, instead of getting thinner, will get thicker。

6

A small amount of oil added and blundered continues at a time when the yolk paste is becoming more dense. By the time the oil was done, the yolk paste was thick enough to mix。

7

At that point, a small spoon of white vinegar would be added, evenly mixed, and the sauce would become rarer. At this point, a small number of times the oil is added and the process is mixed。

8

As the oil continues to add, the sauce becomes thicker, and when the sauce becomes thicker, a little bit of white vinegar is added to repeat the process until the oil and vinegar are all added。

9

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

1. For the vegetable oil used in the salad dressing, select light, odorless oils such as corn oil or sunflower seed oil, or choose healthy olive oil. Do not select oils with heavy flavors like peanut oil or camellia oil, as they will make the salad dressing taste impure (I used olive oil; olive oil has a relatively distinct flavor, so please use olive oil with caution if you cannot accept this flavor). 2. Add the oil in small amounts multiple times to allow the oil and egg yolk to fully emulsify. Especially at the beginning, be sure not to add too much oil at once. 3. Replacing the white vinegar with an equal amount of freshly squeezed lemon juice can give the salad dressing a fresh, lemony fragrance. 4. When adding the white vinegar for the last time, first observe the consistency of the sauce. It is not necessary to add all the white vinegar; you can adjust the thickness and acidity of the finished sauce according to your own preference.