Mayonnaise & G8 [( w3 z/ L # j* L3 k: O, X! i9 F/ 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。Serves 20 - G& b* Q2 }3 X. m* Z% e ' m: l# F4 I% Y' z9 [8 Egg yolks a; J+ R% _7 K C% b! FTVBNOW 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。15g Dijon Mustardtvb now,tvbnow,bttvb" {) j7 I& u- x: w2 n* `9 B
30ml White vinegar 2 q- {1 O9 i7 L! Y3 A2 S$ _1 litre Oil9 }: r- Y5 f- N+ T3 o8 s
Salt,pepper . R) L7 P0 F4 q( _8 i+ y9 m I/ m+ ]0 i- L+ \
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 C0 G$ j0 Y, e3 ^公仔箱論壇Season to taste. ; ~4 F0 u1 \# H& ]3 b4 y公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.5 W$ ~3 a. I ~1 p- g! I
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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