Homemade salad sauce

1

Raw materials: olive oil, eggs, fresh lemon

2

The yolk goes into the bowl with a little salt. A pair of chopsticks is the tool for making mayonnaise

3

Scratch the yolk with chopsticks, lighten the yolk, slightly thick, and add a little olive oil

4

The yolk, which is added to the olive oil, is shattering in one direction。

5

And you'll find that with a small amount of olive oil, the yolk is not getting thinner and thicker。

6

The yolk gets thicker, and a little lemonade is added, so the sauce in the bowl becomes thinner

7

When you add lemonade, you mix it evenly, and the sauce in the bowl becomes thinner, then you add a little olive oil。

8

After the olive oil was added, the sauce in the bowl was again thickened in one direction. Then add lemonade。

9

Once again, we add olive oil, we add lemon juice, we repeat the process until the olive oil and lemon juice are added。

10

Finally, full olive oil and lemonade will be added, and the salad sauce will be soaked。

11

It's too bad to be in the shape of a salad bowl

1. You must add the olive oil slowly and in small amounts to fully emulsify it with the egg yolk. (Especially at the beginning, be sure not to add too much; just a few drops at a time is sufficient.) 2. If you don't have fresh lemon, you can substitute it with a small amount of white vinegar, though it will lack the fresh lemon fragrance. 3. When adding the lemon juice for the last time, observe the consistency of the mayonnaise first; you can adjust the thickness and flavor of the finished sauce to your liking. (If you prefer a sweet and sour taste, you can add powdered sugar to the egg yolk.) 4. If you notice that the sauce becomes thinner as you mix after adding the oil, it means the egg yolk and oil have not emulsified successfully. If the oil is not fully emulsified, the sauce will be thin and have a heavy, greasy mouthfeel.