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Serves 20& |' \0 {6 j% X s
( G/ q8 I; K1 aTVBNOW 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。8 Egg yolks " a0 d: c3 A6 [5 `4 E9 @15g Dijon Mustard/ o9 y; O$ M# {4 ~8 l
30ml White vinegar ! q$ l7 B* S o: s$ ^ Qtvb now,tvbnow,bttvb1 litre Oil : {: p! m$ j2 M7 \, o" m1 ^Salt,pepper ) A- w3 w- ~6 ?4 E! L, RTVBNOW 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。& P4 A2 q$ v2 C8 |& J# ^6 W2 P
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ; @& H! d t8 t. O* d# e公仔箱論壇Season to taste. 5 E ^) Q5 p$ s. g( QThe sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb& l: e( u" p5 A5 G
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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