Mayonnaise 0 f, ?$ {5 X X$ o 8 T8 j* B+ g; ^公仔箱論壇Serves 20, |' [; _2 B4 P3 D# q( n
2 ~! O3 E" P, U& Utvb now,tvbnow,bttvb8 Egg yolks $ }+ H# j1 k }! v, w5.39.217.7715g Dijon Mustard5.39.217.77" L3 |. H- B0 b; f4 |: W
30ml White vinegartvb now,tvbnow,bttvb s& w- {; V) I2 K, h9 \3 B
1 litre Oil 1 I5 v* L7 x$ V: J- p3 t1 vTVBNOW 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。Salt,pepper 1 K* F$ p4 ^* H/ n* r & ~9 U8 T. s) ltvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ; R$ L4 l/ e1 uSeason to taste. 8 d) g- I5 _, o) p2 N- r, tTVBNOW 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。The sauce can be finished with a bit of boiling water to stabilise it more." a+ C% i5 @0 J3 \6 M
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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