Mayonnaise 3 }4 g5 R' B1 W$ O) u$ b公仔箱論壇 ( V r/ A2 H9 M7 E7 F! w2 }公仔箱論壇Serves 20 ; P) j# D, `2 \* F0 Q1 y+ O" Ltvb now,tvbnow,bttvb, r# J! u8 Y1 L% C
8 Egg yolks . R# Q4 D! A. S15g Dijon Mustard0 Y$ B& [! Q" `2 D J) U3 T
30ml White vinegar7 e O- D" n* b6 ~+ V
1 litre Oil 4 ]" L6 B2 h! m7 a. j公仔箱論壇Salt,pepper - {) i( e) Q/ \1 ~公仔箱論壇 ! X7 Z: V |* G% {* q! N5 tWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 `! o [6 K- d# v3 xtvb now,tvbnow,bttvbSeason to taste. 5 L* n$ a$ Z' a) w( D; p' l! O* Z公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. $ ~2 [7 A* G; E4 f) l& H5 ~. WThe 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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