Homemade salad dressings

Cooking Instructions

1. 1 egg yolk, 25g sugar, 1g salt, in a large, clean bowl without water

   

2. Squeeze out the lemon juice

   

3. The oil is load-bearing and reserved, my oil is not cooked, it is used directly, but I think it is better to heat it up and let it cool for use

   

4. It is important that the whisk starts stirring, in one direction. I didn't use an electric whisk, purely manual

   

5. Stir well, start to put a small amount of oil, first 1/4 spoon, stir in one direction, stir until the egg contains the oil, you can add a small amount of oil, and so repeat, knowing that the egg is twice as big, at this time you can add half a spoon and half a spoonful of oil, and when the stirring is very thick, you can add 1/5 lemon juice

   

6. This is after adding lemon juice, the sauce becomes less thick, and then continue to add oil, thicken and add lemon juice, when the egg yolk is twice as large, you can add a whole spoonful of oil, and the same is true for lemon juice, and you can add half a spoon and half a spoon in the later stage

   

7. This is the finished product with all the oil added and lemon juice added

   

8. bottling

   

9. Take a picture