Mayonnaise - k+ ~6 j" I) s' t7 P- b; V) ~: Y+ N$ D* V! |. ?: Z
Serves 20) K% P$ D+ `' G2 P- @
% A* {/ v3 `) Y8 L: G- b
8 Egg yolksTVBNOW 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。1 U# v8 T9 D) m, v6 k, T/ K; Z! W; a
15g Dijon Mustard0 f! y; E8 |* P. I- a" j
30ml White vinegar # T+ q/ j5 A- z1 litre Oil5.39.217.77. ~8 q# F; G$ a' d
Salt,pepper : L/ Z) t% ~* L$ z% y& O m公仔箱論壇 _/ |2 f i- f5 n- I8 C: T& C+ z公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 l6 h y, z1 S# X! i- ~公仔箱論壇Season to taste. 6 D, \) V4 {/ u: F; j) P9 ]The sauce can be finished with a bit of boiling water to stabilise it more. 4 j& X* ^! s9 `2 pThe 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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