Egg yolk salad dressing—zero additives, healthier

Overview

The most common salad dressing introduced today is egg yolk salad dressing, also called mayonnaise. This is the salad dressing we usually eat in burgers and meat floss buns. It is also commonly used in fruit salads and vegetable salads. I have also taken photos before, but this time I specially took a video and dubbed it so that you can understand it at a glance. Have you fallen in love with me? There are more people who love me, and I feel better. Maybe every video in the future can be dubbed (10,000 points for shyness~). For oil, use a tasteless oil like corn oil or sunflower oil. Olive oil and peanut oil are not suitable. Salad dressing has high calories. It is strange that there are so many oils but not many calories. Baby and parents can spread a small amount on bread, or add a little when eating salad. The taste will be great. The amount is not too much each time, so don't feel stressed.

Tags

• homemade sauce
• egg yolk
• sugar
• unflavored vegetable oil
• lemon juice

Ingredients

Steps

1. 1 Ingredients are ready.

   

2. 2 Squeeze lemon juice and set aside.

   

3. 3 Crack the egg yolks into a bowl, add all the powdered sugar, and beat with a manual egg beater.

   

4. 4 Beat the egg yolks until they become lighter in color and become a thick paste. Add a spoonful of oil and beat with a whisk until the oil and egg yolk are completely combined.

   

5. 5 Continue to add oil one spoon at a time. At the beginning, you need to be patient. You must not add too much oil each time, and stir while adding. You will find that as the oil is added little by little, the egg yolk will not become thinner, but will become thicker and thicker; (after adding the oil, beat for about 20 seconds and it will become very thick, and you can continue to add it)

   

6. 6 The egg yolk paste is getting thicker and thicker; when about 70g of oil is added, the egg yolk paste is too thick to stir.

   

7. 7 It is too thick and difficult to stir. We add 1 tsp lemon juice and it can be stirred again.

   

8. 8 After adding the lemon juice, the sauce in the bowl will become a little thinner. After stirring evenly, we repeat the process of adding oil, stirring, adding oil and stirring.

   

9. 9 As the oil continues to be added, the sauce thickens again, getting thicker and thicker.

   

10. 10 When the sauce is thicker again, add a little more lemon juice. (Each time you add lemon juice, the egg yolk paste turns from yellow to white.) Repeat this process until all the oil is added.

    

11. 11 The salad dressing is ready. It is not necessary to add all the lemon juice. The whole process takes 10 minutes.