Mayonnaise " t0 G5 i5 Y- d, k8 U" J. w6 j# ~; s " t6 u- O* Y9 Y' m* e; u- m* I n2 `Serves 20tvb now,tvbnow,bttvb7 D0 l2 D; |4 s& `2 \3 o9 G
" s% v& t6 w( D& U4 ?$ I& s" Z5.39.217.77:88988 Egg yolks 7 {; l2 |) T& D& t8 o15g Dijon Mustard ( j8 `1 b) Z0 @" A7 f3 q5.39.217.77:889830ml White vinegar 4 {3 @8 N- ]* ]7 m7 t% O. r- m1 litre Oil; ]. a% M9 o( S [ A- B* m
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 8 W; ~; V$ ^- x, m. ~% @4 J1 ]) r公仔箱論壇Season to taste.5.39.217.77:88983 y2 B7 J4 p# f4 H0 j0 i, m
The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.77:8898# X0 F: p$ q9 ~- n7 G( A: x$ u
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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