# n$ }4 G3 F' F5.39.217.77:8898Serves 20 5 j" H- T+ y' o) k# Q% Etvb now,tvbnow,bttvb9 s$ Y& Q0 d E
8 Egg yolks! m. h% `$ W3 n8 s& f
15g Dijon Mustard . t' E8 v/ j! ^$ O: Qtvb now,tvbnow,bttvb30ml White vinegar1 P, p6 T3 X' u% B7 m
1 litre Oil 9 r# \) S7 r. e- z2 ?/ B+ s7 \1 l/ e5.39.217.77:8898Salt,pepper5.39.217.77:8898# p L6 S+ G; u G
- U n. Z3 w0 x6 z公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ! y6 k: r5 ~. r, }/ ITVBNOW 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. : A' u8 Y- M- j公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.6 ?# X% ^5 N- D n8 n9 w0 V1 S# 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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