Mayonnaise$ O1 U/ i. h+ t* ?4 m6 q
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Serves 20 4 e8 t' E! d0 m; n* Ktvb now,tvbnow,bttvb7 y; R5 [- w: S5 ^
8 Egg yolks. K- e% Y5 X( N+ B! \; p( q( n
15g Dijon Mustard ( q5 d/ a( L" e% @6 s" M$ X0 a5.39.217.77:889830ml White vinegar , g+ I8 _# T9 t- z! WTVBNOW 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 Oil - q& G9 }, h0 T$ n% Itvb now,tvbnow,bttvbSalt,pepper; C& y+ o/ M# [3 Q
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 7 [ C- D0 Z, U1 ?. H) e& t% T5 j5.39.217.77:8898Season to taste.TVBNOW 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。# P- X8 _5 K: Y
The sauce can be finished with a bit of boiling water to stabilise it more.. B J1 w. G& ?# o- x. d$ q* l4 A
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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