! ?: _" ~& Z' |6 r7 g4 F9 n3 e) R# Xtvb now,tvbnow,bttvb8 Egg yolks8 l1 n* B& f* X/ Z
15g Dijon Mustard i: T& i W; v: j9 z- f9 q8 q0 f30ml White vinegartvb now,tvbnow,bttvb& W/ d' K8 ^6 P. h! |; F9 r3 a
1 litre OilTVBNOW 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。3 f: b2 V5 y$ S( a; z
Salt,pepper & Y) t: D7 e) B- G. U0 ]9 s K% I5.39.217.76 / Q( r2 F! S8 n& @, jTVBNOW 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。Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. . b p0 N) O7 Q: C7 v3 lSeason to taste.* h6 m" V2 E( Y3 v
The sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb: u1 T$ s. K' T7 g$ T' H( E+ I) o$ Y
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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