Mayonnaise 0 o5 ^. ^! h3 Otvb now,tvbnow,bttvb6 p7 \9 X' e. f4 [' s8 _. m
Serves 20 M# C& R" g# e9 H5.39.217.77/ o' L1 T0 S6 j. M' p" ?+ B
8 Egg yolkstvb now,tvbnow,bttvb3 T3 m+ N! M7 t+ C; P$ L; D6 e0 K
15g Dijon Mustard + w/ {2 x$ i D: p1 h) D4 M3 _30ml White vinegar " T+ }7 W/ b' v7 n公仔箱論壇1 litre Oil) |: C; k. B0 z
Salt,pepper5 [. `+ i4 W6 s+ `2 e
5.39.217.772 u1 z1 K3 `8 }5 t5 p% r
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ m7 N6 G, U6 U! B/ F% T3 b公仔箱論壇Season to taste. : |, d) e2 e* s' U1 Q: F5.39.217.77The sauce can be finished with a bit of boiling water to stabilise it more. ( Z$ y9 F; v n7 i: ^& o6 O5.39.217.77The 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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