Mayonnaise ' c, m+ i) H( n4 Q2 Q$ w; Y5.39.217.77 , _! E3 J- ?- h7 Y* D) ?; AServes 20 6 Q. {" T' \0 t7 G' u* Ltvb now,tvbnow,bttvb! I$ `! w d; Y9 S
8 Egg yolks & @/ X S' q, j5 D公仔箱論壇15g Dijon Mustard$ ^- g4 W4 W! Y; N' A8 V" q/ @
30ml White vinegar公仔箱論壇, H8 | U4 ]" \
1 litre Oiltvb now,tvbnow,bttvb: v- c: K: V) g- w
Salt,pepper 4 V3 l3 R/ r2 L* p# C5.39.217.77 ! B5 F6 J; F {6 h! c9 N' W) Jtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.# z/ ]$ q# y- i- s
Season to taste. ) z, j% r F! b; l K/ S公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.TVBNOW 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; ?9 {4 `" w: c
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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