Mayonnaisetvb now,tvbnow,bttvb4 M* |% Z2 z* E
5.39.217.77. g: E: w* f! n
Serves 205.39.217.77$ R+ w. [' L! G& ^& |/ U
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8 Egg yolkstvb now,tvbnow,bttvb* ^3 ^& l4 y& n3 H" I
15g Dijon Mustard8 b) ]+ l" U" i( o# A: `
30ml White vinegar 1 R$ M) [6 W8 d* B9 gtvb now,tvbnow,bttvb1 litre Oil* P" a" q% @8 G/ N! U& ]: Q' {3 L" Y
Salt,pepper 1 J; n5 \, T0 F5 g, y/ s % D d( s6 N0 a2 Qtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 [% O. v9 ?6 e* ?# NSeason to taste.tvb now,tvbnow,bttvb7 P. |2 ` M" @: `: h* |# N2 N
The sauce can be finished with a bit of boiling water to stabilise it more.6 Y3 O, [3 R Z) l% T8 d1 O7 b
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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