Mayonnaise 9 T) l& g$ W% B3 n$ @tvb now,tvbnow,bttvb3 G+ q9 Z7 L9 S4 v/ k5 O
Serves 20 & {$ U( G5 @5 c5 B7 wtvb now,tvbnow,bttvb& A4 w' A- f4 C. I( A2 J
8 Egg yolks , l. P( j. Q3 T( z# M' ]4 t6 X5.39.217.7715g Dijon Mustard5.39.217.77; u" V2 `9 Q; `6 ^- f+ ~
30ml White vinegar * {; G, o. m' T$ K+ p1 litre Oil公仔箱論壇+ j% y: @8 q* i7 Q& S
Salt,pepper 7 j# U8 ?9 `6 ?公仔箱論壇tvb now,tvbnow,bttvb6 R* I. M. N3 K! F. A) z& M. @
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.77" t; I6 ?+ s7 _" y3 J4 _& ]5 A% w
Season to taste.4 t: f. m: B o$ B
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。- M2 H( o! j5 X" B3 G/ a
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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