+ ^0 Z' s! Z& o, @( U T) Z' b: _TVBNOW 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。Serves 20$ @6 x8 t$ O6 B& @; O
3 E" n. [+ b2 g5 ]) k, m公仔箱論壇8 Egg yolks 2 p* J3 N# L" ~/ o15g Dijon Mustard. h; I ]- @ w! ^
30ml White vinegar + z4 w q0 H$ Z* E" H1 litre Oil # H4 g. {9 A/ c8 i6 |Salt,pepper - U$ B' S' U2 G; L! _) Jtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb. @; y* H0 F( @- ~: a1 p2 f
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 n. U6 o1 o) f0 [7 bSeason to taste.tvb now,tvbnow,bttvb5 v O$ I, X$ Y# j: u8 h0 b; j
The sauce can be finished with a bit of boiling water to stabilise it more. 3 p% b" D+ _+ L( nwww3.tvboxnow.comThe 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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