Mayonnaise : }% |8 j! P* l1 r* b, x7 F+ hwww3.tvboxnow.com公仔箱論壇* N) _! i4 {4 g- n
Serves 20 5 J. J0 g2 ?; k; R* C 0 } x# c4 m W' ?# k: P' O$ z5 y) `/ Twww3.tvboxnow.com8 Egg yolks ; I8 o. V5 b. a7 u8 [! S; ^15g Dijon MustardTVBNOW 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。# f; Q$ |. K! C, o
30ml White vinegar 8 D! J7 w% K+ C8 b) ?& v公仔箱論壇1 litre Oil # M- v/ S- S$ D1 V7 c' Stvb now,tvbnow,bttvbSalt,pepper : \% {- K( t$ V' U. `tvb now,tvbnow,bttvbtvb now,tvbnow,bttvb- G2 {, p1 C2 p3 D1 ^3 k# l
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. , C& n1 H& F& Y l& A% |# f2 lTVBNOW 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。Season to taste.* F, u3 b* n2 U* p' c3 c' L( i( d
The sauce can be finished with a bit of boiling water to stabilise it more. ( G. l+ g" Z+ M6 Zwww3.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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