Mayonnaise # P( |* b. M9 w3 \公仔箱論壇公仔箱論壇& a& G' n% Q* o7 z
Serves 20tvb now,tvbnow,bttvb3 u( d6 G2 t& ~# W7 W& L
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8 Egg yolkstvb now,tvbnow,bttvb2 w! t* r6 F5 A# k; { H- o
15g Dijon Mustard " F9 l+ |/ t4 |& N# C* o9 Z30ml White vinegar ( M/ V6 N$ _. M e( U2 Z1 litre Oil . y: O9 b. e' ?! P/ R; |Salt,pepper/ ]6 {; F1 V) h$ y6 u7 d0 q
公仔箱論壇, E" R6 D7 y2 x2 L
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.77:88983 ]9 Q8 h0 W1 u$ R( l
Season to taste. ' `: d4 `9 p; Q: y- x. h# btvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. 0 }" ^3 c0 _2 }+ j# \ h; X5.39.217.77:8898The 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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