Mayonnaise ! o L! A2 ]" ^" ~5 [' z& |. Lwww3.tvboxnow.com公仔箱論壇. `' l9 l- R. X- s# E/ A% j
Serves 20 0 |" k# t* }: O$ {5 ytvb now,tvbnow,bttvbwww3.tvboxnow.com3 f" M4 F6 A, B# T* q( p8 h% M
8 Egg yolksTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- G/ W1 [3 s- z7 J
15g Dijon Mustard ! j% x1 s5 i/ f7 J: G30ml White vinegarwww3.tvboxnow.com3 P* |4 {) E( W# |: k
1 litre Oil 3 w8 p2 d9 v' _Salt,pepper $ c; N" P: M5 T. k1 S* O& ]! \/ F; ]7 ~: U8 Y3 l3 T
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time." `& P# e" a. B; k1 W: `
Season to taste.tvb now,tvbnow,bttvb$ e5 J* ]8 G8 S/ d* ]
The sauce can be finished with a bit of boiling water to stabilise it more.2 H- t$ A0 Q$ N0 w; S+ m' h; G& _
The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
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