Mayonnaise . Q6 k7 v* @9 _. Q& G7 }( q8 g, ntvb now,tvbnow,bttvb# h K! x( [# s5 l& \- J3 H& R9 k& {; d
Serves 20 : m$ _( O8 z% P0 c* ^( Ttvb now,tvbnow,bttvb 0 T; x" P2 P/ e: R, n4 S7 N, M# X \8 Egg yolks/ Q I) i1 G# h( Z- F* p
15g Dijon Mustard/ ]: u, D: k& Z$ f7 l- L ~
30ml White vinegar + B) _4 _5 T3 C! LTVBNOW 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 litre OilTVBNOW 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。$ e( q4 S, x; P7 Y! w5 Q) ]% A9 a
Salt,pepper5.39.217.77/ X: L7 L+ u2 P7 r6 S
5.39.217.77' O% Y" B3 u! n- C, A$ h
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 g$ D( m* ^5 g' o) Y0 r公仔箱論壇Season to taste. ; {5 x5 g+ z: p1 y2 xThe sauce can be finished with a bit of boiling water to stabilise it more. 8 [( O ?3 e* L) l7 `3 [. }5 n) qThe 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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