[tomato formula] homemade salad dressing -- healthy salad dressing for hamburger and salad

[tomato formula] homemade salad dressing -- healthy salad dressing for hamburger and salad

Introduction:

"Salad dressing, originated in minoka island in the Mediterranean Sea, is made with a lot of eggs and oil. This kind of sauce has a long history in the diet. Make your own salad dressing, because you don't add preservatives, and you can't finish it. Keep it in the refrigerator. When you want to eat, roll bread and make your own hamburger. They are all good choices! "

Production steps:

Step 1: put the yolk into the beating basin, add sugar powder, and beat with the beater

Step 2: whisk until the yolk is bulky, pale and thick

Step 3: slowly add a little oil, and beat with the egg beater, so that the oil and yolk are completely integrated. Continue to add a small amount of oil.

Step 4: at the beginning, it's better to have enough patience. You can't add too much oil each time. Stir with an egg beater while adding. You will find that the yolk will become thicker and thicker as the oil is added a little bit

Step 5: continue to add a small amount of oil and stir, at this time the yolk paste will become thicker and thicker

Step 6: when 60-70g oil is added, the yolk paste is too thick to stir

Step 7: at this time, add about 1 teaspoon of lemon juice and stir well,

Step 8: after adding lemon juice, the sauce will become thinner. At this time, repeat the process of adding a small amount of oil and stirring

Step 9: with the addition of oil, the sauce becomes thicker again, and the mayonnaise becomes thicker and thicker. Then we repeat the process of adding lemon juice, stirring evenly, and then adding oil until the oil and lemon juice are added and stirred, and the salad dressing is ready

Materials required:

Egg yolk: 1

Lemon juice: 25g

Vegetable oil: 225g

Sugar powder: 25g

Note: 1, the vegetable oil used in salad dressing, either choose colorless and tasteless corn oil, sunflower seed oil, or choose healthy olive oil. Remember not to choose peanut oil and other heavy flavor oil, which will make the salad sauce taste impure. 2. Add a small amount of oil for many times to completely emulsify the oil and egg yolk. Especially at the beginning, do not add too much oil at one time. If you find that the egg yolk becomes thinner and thinner after adding oil, it means that the oil and egg yolk are not emulsified and fail. At this time, the remedy is to take an egg yolk and pour it into a new beating basin to redistribute it. Just like the first step of making salad dressing, the failed bowl of sauce can be poured into the new egg yolk as oil bit by bit to remedy it.

Production difficulty: simple

Technology: seasoning

Production time: one hour

Taste: sweet