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Serves 20 : @: f0 T" b+ E( T5.39.217.77:8898 ' M: X7 a) P- \1 ^9 j5 i% N8 B8 Egg yolks 6 _; G1 k" s+ H0 I1 n, ^% w0 }; NTVBNOW 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。15g Dijon Mustard4 N, e) F, `1 y! C; T& S5 a" M! y
30ml White vinegar1 u! g/ r. j8 B8 H% X1 w5 u. ^. D
1 litre Oil* y6 |6 W4 @, k" T
Salt,pepper5.39.217.77:8898+ b# _$ h0 z' q$ C2 ]5 q! t& L
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ) S* d: T6 `) v9 m, BTVBNOW 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。Season to taste. + l5 K2 m& w! ?! I1 P, U1 X1 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。The sauce can be finished with a bit of boiling water to stabilise it more.$ k F; j" n! z& z
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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