Mayonnaise公仔箱論壇) G# ?( F$ N2 d5 q! x; v
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Serves 20 / i; C. i% ]* l2 Qwww3.tvboxnow.com ! J* v$ |0 Y! p& b8 Egg yolks 0 x U( d1 ]$ C; @4 d% t公仔箱論壇15g Dijon Mustardwww3.tvboxnow.com" O. Q7 }& r& h5 j8 e6 l9 T8 R6 m) b
30ml White vinegar公仔箱論壇& E; E8 Z( f- W; c3 z; N/ B4 G
1 litre Oil . i; F$ j. a9 J4 I+ n' v, _6 zwww3.tvboxnow.comSalt,pepper . e5 E8 s/ z0 A. r, ztvb now,tvbnow,bttvbtvb now,tvbnow,bttvb) R2 F1 H0 k: ? j! X
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. * m$ ^' V+ Y1 W公仔箱論壇Season to taste./ w. R2 c- w* |/ q
The sauce can be finished with a bit of boiling water to stabilise it more.公仔箱論壇1 J2 A I/ L: d p6 h. a
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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