% C4 o! ~ k U& o% m, F% ctvb now,tvbnow,bttvbServes 20 " J2 y( T2 ~( A) M9 K) s- }tvb now,tvbnow,bttvb 3 h: o. W% Y. T) ~5 u8 Egg yolks; t6 M8 Z, t3 F) ?
15g Dijon Mustard" W+ [* V" ^5 g5 {. S9 k
30ml White vinegar " y7 T# Z* o Z- n1 litre Oil; j$ a/ p) }* s7 z3 c$ a' {- O
Salt,peppertvb now,tvbnow,bttvb- ?8 b8 R; B9 {# R
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb3 q) q6 U S2 d7 a* a
Season to taste. 4 @; x$ g; Y4 N% h- P' q5.39.217.77The sauce can be finished with a bit of boiling water to stabilise it more.* _" F% C( Z: A4 k' I+ @; L
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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