Mayonnaise 3 q! |$ x( r; g: v$ H公仔箱論壇1 x q7 E+ g( b0 t) X
Serves 20TVBNOW 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。, d b/ E0 L4 w
- x# E; `4 T; X+ j8 Egg yolks/ ~; \/ f0 y2 ~* y$ w( J' a f
15g Dijon Mustard 7 i* y: F2 V# [8 a8 Z5 H5.39.217.77:889830ml White vinegar5.39.217.77:8898- v2 ^) e- f2 ~* X6 i z- L$ t# g3 d
1 litre Oil- @. {0 C+ y' q, l, i; N( X8 V
Salt,pepper 0 D. S: e/ J! ]- Q" a/ o5.39.217.77:8898公仔箱論壇4 t! ~* Z4 g+ u" P& j; |& G* T
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 H m' ]3 v. F# O! I# }( I2 m# Q( |1 N3 o5.39.217.77:8898Season to taste.tvb now,tvbnow,bttvb& y1 c L. X. E# o) \
The sauce can be finished with a bit of boiling water to stabilise it more.# c h, e! B6 E
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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