6 Z. l0 N' n. G8 ^5.39.217.77:8898Serves 20 , x8 I9 Y; B J5.39.217.77:8898 + S1 \- `3 N% R, W( _; Y- l5.39.217.77:88988 Egg yolks0 o; ~# p& M; C8 C/ W @1 }
15g Dijon Mustard 7 P3 {6 M* S7 Y& T6 `1 vtvb now,tvbnow,bttvb30ml White vinegar # G/ E6 n0 V3 X. y( ]5.39.217.77:88981 litre Oil公仔箱論壇0 N% U i; J! x4 E0 \' d) ~6 @
Salt,pepper公仔箱論壇8 B. e3 Z! |. V3 C, a' W' `
公仔箱論壇9 l# w2 v, [; v$ v' p1 }* [
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 u* A9 I A. |7 q; Q9 h0 P. dtvb now,tvbnow,bttvbSeason to taste. 0 N5 d3 B( E% i- Q) K# ~The sauce can be finished with a bit of boiling water to stabilise it more./ a2 M- g4 S: {+ d
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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