Recipe: Homemade salad dressing

Home Cooking Recipe: Homemade salad dressing

Notes:

0 detailed steps of failure - to be honest, I have never bought a salad dressing that is better than homemade salad dressing in the supermarket. In fact, salad dressing is just a general term. The salad dressing we introduced today is the most commonly used salad dressing in baking, especially in the bread, called egg yolk salad dressing, which is called mayonnaise in Taiwan. The salad dressing that we usually eat in burgers and fluffy bread is the salad dressing. It is also used in fruit salads and vegetable salads. Homemade salad dressing is very economical, simple and fast. For those who like to play baking and salad at home, homemade is definitely the best choice. The salad dressing on the market not only has various additives added to extend the shelf life, but the taste is really not good enough. Reference component: about 300 grams of salad dressing

Ingredients:

Steps:

  1. Home Cooking Recipe: Egg yolk into the bowl, add sugar powder, use the egg beater to send

    Egg yolk into the bowl, add sugar powder, use the egg beater to send

  2. Home Cooking Recipe: The volume of the egg yolk is swollen, the color is light, and it is thick.

    The volume of the egg yolk is swollen, the color is light, and it is thick.

  3. Home Cooking Recipe: At this point, add a little oil and beat with an egg beater to fully fuse the oil and egg yolk.

    At this point, add a little oil and beat with an egg beater to fully fuse the oil and egg yolk.

  4. Home Cooking Recipe: Continue to add a small amount of oil. In the beginning, it is best to have enough patience. The oil must not be added too much each time. Add it with a whisk. You will find that as the oil is added a little bit, the egg yolk will not become thinner, but will become thicker and thicker.

    Continue to add a small amount of oil. In the beginning, it is best to have enough patience. The oil must not be added too much each time. Add it with a whisk. You will find that as the oil is added a little bit, the egg yolk will not become thinner, but will become thicker and thicker.

  5. Home Cooking Recipe: Continue to add a small amount of oil and whipped, please pay attention to the picture, at this time the egg yolk paste is getting thicker

    Continue to add a small amount of oil and whipped, please pay attention to the picture, at this time the egg yolk paste is getting thicker

  6. Home Cooking Recipe: When adding sixty or seventy grams of oil, the egg yolk paste (which can already be called salad dressing) has thickened to the point shown in the picture.

    When adding sixty or seventy grams of oil, the egg yolk paste (which can already be called salad dressing) has thickened to the point shown in the picture.

  7. Home Cooking Recipe: At this point, because the sauce is too thick, it is not very good to stir, we add 1 teaspoon of white vinegar (do not add too much), stir well

    At this point, because the sauce is too thick, it is not very good to stir, we add 1 teaspoon of white vinegar (do not add too much), stir well

  8. Home Cooking Recipe: After adding vinegar, the sauce in the bowl will become thinner. At this time, we repeat the process of adding a small amount of oil and stirring this process.

    After adding vinegar, the sauce in the bowl will become thinner. At this time, we repeat the process of adding a small amount of oil and stirring this process.

  9. Home Cooking Recipe: As the oil continues to add, the sauce becomes thicker again.

    As the oil continues to add, the sauce becomes thicker again.

  10. Home Cooking Recipe: More and more concentrated

    More and more concentrated

  11. Home Cooking Recipe: When the sauce becomes thicker, add a little white vinegar. Repeat this process until the oil and vinegar are added.

    When the sauce becomes thicker, add a little white vinegar. Repeat this process until the oil and vinegar are added.

  12. Home Cooking Recipe: After the mixing is completed, the salad dressing is ready.

    After the mixing is completed, the salad dressing is ready.

Tips:

1. The vegetable oil used in salad dressing, or we can choose light and tasteless corn oil, sunflower oil, etc., or we can choose healthy olive oil. Do not choose oils such as peanut oil and camellia oil, which will make the salad dress taste impure (the olive oil also has a special taste. If you can't accept this taste, please use olive oil with caution). 2, a small amount of oil added to the oil, the egg yolk is completely emulsified. Especially at the beginning, the oil must not be added more than once. If you find that after adding the oil, the more the sauce is, the thinner it is, the less the oil is successfully emulsified with the egg yolk and it fails. The remedy is to take another egg yolk into a new bowl and send it. Like the first step of making a salad dressing, pour the bowl of the sauce that failed to be poured into the new egg yolk instead of the oil. (The most important thing about salad dressing is that the oil and egg yolk are completely emulsified. Only when it is completely emulsified, can we present the texture we want. If the oil is not completely emulsified, the sauce is relatively thin, and the second is that it has a heavy greasy taste. , can not be eaten.). 3, the white vinegar is replaced by the same amount of fresh lemon squeezed juice, you can make the salad dressing filled with the fresh fragrance of lemon. 4. When adding white vinegar for the last time, first observe the thickness of the sauce. White vinegar does not necessarily need to be added all, and the consistency and acidity of the final finished sauce can be adjusted according to your own preferences. Homemade salad dressing has the risk of failure, so today I took pictures of the most critical steps, so that everyone can see the clear state of each step, just follow the steps and compare with the picture, you don’t have to worry about failure. Ha.


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