Mayonnaise (base sauce)(dan huang jiang ji di jiang liao )

Mayonnaise (base sauce)

Introduction:

Mayonnaise (English: mayonnaise), transliterated as menezi, is sometimes called salad dressing and white sauce. It is a kind of thick semi-solid sauce mainly made of vegetable oil, eggs, lemon juice or vinegar, and other seasonings. Usually used in salad and other dishes... Japanese mashed potatoes use this sauce. It is mixed with fruits and vegetables to make fruit salad and vegetable salad. It's some western base sauce... After eating the outside food, I compared it with the one I made. To be honest, I like the outside food (-_ -#) actually, it's not that it's not delicious, but the raw material is raw egg yolk, which makes me, a traditional conservative, really unacceptable... But the taste is OK, so I wrote, "maybe I can accept the raw things more in the future..."

Production steps:

Step 1: Ingredients: vegetable oil used in salad dressing, choose light and tasteless corn oil, sunflower seed oil, etc., not peanut oil, camellia oil, olive oil, etc

Step 2: after the separation of egg yolk protein, the protein is not used. Add white sugar, salt, a little white pepper and Baijiu in yolk.

Step 3: after the egg yolk is dispersed, add lemon juice (or white vinegar) and continue to disperse

Step 4: slowly add vegetable oil, drop by drop, continue to disperse, let the oil and egg melt, then add, and then disperse. Don't add too much at one time, otherwise the liquid will separate

Step 5: keep stirring until it is completely absorbed, and then it is in semi solidified state. that will do

Materials required:

Yolk: one

Corn oil: about 150 ml

Sugar: 25g (2 tbsp)

White pepper: a little

Baijiu: half a spoonful

Salt: a little

Lemon juice: 25g (2 teaspoons)

Note: 1. Remember that the oil is added drop by drop. Stir until all absorbed. If it is not thick, add oil. If it is too thick, add vinegar, and it will become thinner immediately. 2. Not recommended to add too much oil, cholesterol is very high. Put it in the refrigerator and take it out the next day. 3. A small amount of repeated refueling, in order to make the oil and egg yolk completely emulsified. At the beginning, you must not add more oil at one time. If you find that after adding the oil, the sauce becomes thinner and thinner, it means that the oil has not been successfully emulsified with the egg yolk and failed. 4. Failure performance: the sauce is relatively thin, and it tastes very greasy and inedible. 5. Remedy: put a new yolk into a new bowl and send it away. Redo it as you did at the beginning. Pour the failed bowl of sauce into the new yolk bit by bit instead of oil

Production difficulty: simple

Technology: Sauce

Production time: one hour

Taste: sweet

Chinese PinYin : Dan Huang Jiang Ji Di Jiang Liao