Non-fishy and non-greasy salad dressing (including sterilization process), it can be done in ten minutes, which is ten times more delicious than buying!

Recently, I have brought early to work, sandwiches, hamburgers and the like are super consuming salad dressing, so that you can make homemade salad dressing, because the homemade salad dressing is shorter, so the friends who do not consume much still buy the finished product, inadvertently looked at other salad dressing recipes, most of them are added to various seasonings and eaten directly, I said I can't accept it, eggs are not good to eat raw, especially for children, or be cautious, share my practice, this recipe does not have a particularly strong taste, But the sweetness and acidity are just right, I personally think that Ha~ is not fishy or greasy, and it is more reassuring to eat after high temperature sterilization, and it is delicious to make sandwiches! If you like it, you can try it~

Ingredients

Eggliquid 18 grams

castersugar 12 grams

Salt 2.2 grams

Cornoil 85 grams

Cornstarch 7.5 grams

Water 60 grams

Whitevinegar 9 grams

Cooking Instructions

Let's make preparations first, put the whole egg liquid, caster sugar and salt into the basin, the egg liquid is rarely used in a basin with a narrow bottom, which is easier to beat, and the corn oil is placed aside, which is more convenient to use for a while
Put cornstarch, white vinegar and water into a small milk pot, stir well with a spatula and set aside
The egg liquid is beaten at medium and high speed with an electric whisk for about 2 minutes, until the color is whitish, the volume is slightly expanded, there are small bubbles, and the egg liquid is less, so you can tilt the basin and gather the egg liquid, which is easier to beat
Then add a small amount of corn oil many times, and beat it with an electric whisk until it is fully integrated and emulsified after each addition, and then add the next time, this small spoon at home is increased by half a spoon at a time, don't worry, otherwise it will fail! If the emulsion in the basin starts to become thin from thick, it means that the oil is added too quickly, or too much, don't continue, don't add the remaining oil, and go directly to the next step
Heat the starch milk pot prepared in advance over medium heat, stir constantly with a spatula until it is transparent and viscous like a cold powder, quickly remove from the heat, and immediately pour into the whipped emulsion
Whipped evenly with an electric whisk, splashed on the wall of the basin scraped down with a scraper and then beaten evenly, you can see that the material in the basin quickly turns into a white paste, and the salad dressing is ready, here as long as it is whipped evenly, not over-whipped, this temperature is greater than 75 degrees, in line with pasteurization
The finished product tastes better after being cooled and sealed and refrigerated, the finished product is about 140 grams, if you want to do more, you can increase the amount of corn oil to about 130 grams, and the other materials of the formula remain unchanged
The amount of salt, white vinegar, sugar and other seasonings in the recipe can be increased or decreased according to personal taste, I compared a certain brand of commercially available salad dressing, I made my own low saltiness, low acidity, more mellow, moderate sweetness, I personally prefer to make my own taste
Place in an airtight container and refrigerate for up to a week
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