Mayonnaise % W V+ p4 [- D1 L b8 s( x5 Dtvb now,tvbnow,bttvb $ }8 O, l8 I, g; BServes 20 t, M2 _+ [. F+ v# f& {/ P W
5 {8 n1 I4 P$ Q# M8 Egg yolkstvb now,tvbnow,bttvb2 ~$ X7 r* g' z) u, s
15g Dijon MustardTVBNOW 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。+ Z% U6 F/ _7 t
30ml White vinegar 7 W+ V4 R- F, X/ n _ o1 litre Oil公仔箱論壇 R' d# X" {4 j# ^) g
Salt,pepper * s3 ^. u/ `1 ]% b / X/ I& x1 ]! T公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 7 D' ^/ S4 T L2 `! O( q4 S5.39.217.77:8898Season to taste.! P" D8 R! n* t2 [3 z
The sauce can be finished with a bit of boiling water to stabilise it more. . C1 p( s' J1 V0 D5.39.217.77:8898The 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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