6 h' J* Y3 Z% F8 O1 y* |+ q4 utvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time./ ^+ D- k! Z8 V, O8 n. C, R3 b% H% E8 a
Season to taste. % v8 L1 F! I B# j* tThe sauce can be finished with a bit of boiling water to stabilise it more.; Z: P$ z6 c! c8 _3 {2 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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