Creamy Salad Dressing (Basic Recipe)

Steps

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1. 1
   Prepare and thoroughly wash chicken eggs, then separate the egg whites from the yolks. Use only the yolks; you will need 3 in total.
   ▶ ≈0:20
2. 2
   Add the 3 egg yolks to a blender, then add 1 teaspoon of salt and 120 grams of sugar. Reduce the sugar amount if you prefer less sweetness.
   ▶ ≈1:12
3. 3
   Add ½ teaspoon of ground black pepper, 30 grams of freshly squeezed lime juice, and 30 grams of vinegar. Blend the egg mixture until well combined.
   ▶ ≈1:27
4. 4
   Continue blending until the sugar and salt are completely dissolved. Open the lid and slowly add the soybean oil in a thin stream, allowing it to emulsify thoroughly with the egg mixture to prevent separation.
   ▶ ≈1:45
5. 5
   Continue blending until all the oil is incorporated, then blend for an additional 30 seconds. The dressing should become thick, creamy, and emulsified.
   ▶ ≈2:13
6. 6
   Transfer the finished dressing to a jar and refrigerate. It will keep for several weeks. Scoop out as needed to drizzle over salads or spread on bread for sandwiches.
   ▶ ≈2:28