Salad dressing
An emulsified dressing whisked from milk, eggs, sugar and a little flour, gently cooked while stirring until it thickens into a creamy, spreadable consistency.
Instructions
- 1
Prepare the necessary materials
- 2
Weigh the good milk
- 3
Put all the ingredients into a bowl and mix them evenly with a whisk, just until the sugar dissolves.
- 4
Turn the induction cooker to low heat, heat the pan, and add a little oil.
- 5
Pour in the mixed salad dressing and cook over low heat
- 6
I cook on an induction cooker at 400 heat, and I need to stir constantly during the cooking process to prevent the pot from burning.
- 7
Cook until the sauce becomes thick and it's done.
- 8
After cooling, put it into a storage container. If you are not eating it immediately, it's best to store it in the refrigerator and take it out when you are ready to eat.
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Ingredients
Main Ingredients
- Pure milk50 g
- auxiliary materialsto taste
- Egg yolk1 piece
- potato starch1 spoon
- Seasoningto taste
Seasonings
- Edible oil15 g
- Salt1 g
- white sugar15 g
- Vinegar10 g