Salty mayonnaise

Salty mayonnaise

Introduction:

"In order to complete the trial of the Qihe egg beater, I actively realized that the meat floss and salad dressing for this roll were made by myself. I think meat with salty salad dressing would be better, so I made salty salad dressing. And in order to stick meat floss, I specially put less oil to make it thicker. If you like thinner children's shoes, you can add more oil. If you like sweet salad dressing, you can use part of refined milk instead of odorless vegetable oil. My children don't like to eat too sour salad dressing, so I try to put less white vinegar. Because I'm a native chicken's newborn egg, and the yolk is a little small, I think it's a little faster to use the electric egg beater. I can only use the manual egg beater to stir it. Pay attention to do salad with no smell of vegetable oil is best, soybean oil and peanut oil do not use. If you can get used to olive oil, you can use olive oil instead. "

Production steps:

Step 1: get the materials ready.

Step 2: separate the yolks with an egg separator.

Step 3: put the salt and sugar into the egg yolk and stir well.

Step 4: mix the egg yolk, add a little grape seed oil and continue to stir.

Step 5: thicken slightly, add a little white vinegar.

Step 6: continue to use the manual beater to stir the yolk paste. After the egg yolk is completely emulsified, add a small amount of grape oil to mix until emulsified. Until thick, add two drops of white vinegar to stir.

Step 7: add a small amount of grape seed oil into the egg yolk paste and continue to stir until it is completely emulsified.

Step 8: continue to repeat the oil, stirring emulsification, oil, stirring emulsification until thick, stirring hard to add white vinegar slightly neutralization, continue to stir. After two-thirds of the oil has been added, add a little more oil at a time and stir until it is completely emulsified. Finally, add white vinegar according to the consistency you like. Until well mixed.

Step 9: the mixed salad dressing can be put on a plate or in a sealed box. Temporarily not used, can be refrigerated in the refrigerator.

Materials required:

Egg yolk: 1

Daxida grape seed oil: 190g

White vinegar: right amount

Sugar: 2G

Salt: 3 G

Note: at the beginning of adding vegetable oil in the egg yolk, try not to put as much as possible, at most a small spoon or half a small spoon is added. After mixing completely emulsified, new oil can be added to stir until the emulsification is complete. When it is hard to stir, add white vinegar to neutralize and dilute. Until about two-thirds of the oil has been added, you can put more oil into the salad paste and continue to stir until it is completely emulsified. Don't add too much oil at first, or the yolk and grape seed oil will lead to oil-water separation.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: other