Mayonnaise5.39.217.77:8898% M* [$ K4 Z; B) B
公仔箱論壇* ~& A- ]9 t( F* ? a3 \
Serves 20' ^0 m' [' D$ b6 d6 P/ o R& {
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8 Egg yolks公仔箱論壇" w( z* R/ ~" D' q" y7 d/ A x7 G- M L
15g Dijon Mustard5.39.217.77:8898) V. Q6 M& B1 J! X. [* N& X6 J; S
30ml White vinegar
6 D) }5 n" ~8 j8 i0 X4 p8 k2 m5.39.217.77:88981 litre Oil
4 p$ u n2 ^1 v- I7 Dtvb now,tvbnow,bttvbSalt,pepper
* `- C' E0 v+ \7 N* }
' }2 M) b; }. d: }3 Gtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb; i8 m+ A) I. @: ?- {
Season to taste.
' v" f& {3 i* g1 o5.39.217.77:8898The sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb$ P: v; m4 ]- U% T
The oil used will provide the underlying flavour - traditionally olive oil is used. |