9 q: l2 ?5 W3 ^/ X9 j& |0 M etvb now,tvbnow,bttvbServes 20公仔箱論壇& e F; a: f* F. m g
7 F1 m( g7 D0 i" M8 o公仔箱論壇8 Egg yolks , a. _) Q$ x) s4 J6 Z2 E/ t( N1 T" r公仔箱論壇15g Dijon Mustardtvb now,tvbnow,bttvb5 N0 B- J$ Z9 M5 Q* Q5 ]; z6 x
30ml White vinegar 3 u: X: r1 d* I, v |1 litre Oilwww3.tvboxnow.com+ p+ [ R2 d* r- R! o" h
Salt,pepper6 W% Q5 i7 Q8 L. y$ J: {
公仔箱論壇# l9 y- n4 C$ d: U5 J: E/ m
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ) J/ [3 V; K M7 ~tvb now,tvbnow,bttvbSeason to taste. 2 k; e# ^$ Y8 C6 m8 h% c0 h& c& f公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. * n' G, M* M1 Y6 f, I9 b6 U+ m公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
