Mayonnaise) I6 X( p0 k& ?7 s0 Y. y0 P
tvb now,tvbnow,bttvb& j G- V# ^6 f- G4 o: @
Serves 20tvb now,tvbnow,bttvb; {7 C+ {' x# e" S
5.39.217.776 ?8 L( q8 ?: F; o x
8 Egg yolks$ t9 A# e8 f7 `& l! Q2 X& ?( W; o
15g Dijon Mustard M5 N( i5 |' U1 m30ml White vinegar! Z$ C+ Z' K2 l/ F) I
1 litre Oil . V% \- Y0 t% y+ E" x5.39.217.77Salt,pepper公仔箱論壇1 i0 @0 {0 \# w, E' i6 h
tvb now,tvbnow,bttvb. S7 T% X4 a$ m6 H) C+ A
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ( f4 @' q3 V3 o7 C公仔箱論壇Season to taste. " c1 d: b( g w$ y1 M; M" UThe sauce can be finished with a bit of boiling water to stabilise it more. ! b* ~& w& c7 \- j公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
