8 e: ]( H: i. k2 S+ K7 e! F公仔箱論壇Serves 208 U& {( O; ?1 E3 M" ^9 t" S. k
5.39.217.76/ M/ [) ~: }- @. c8 Y5 y
8 Egg yolks 6 ?+ M# u1 u* ~% b4 v) U6 T5.39.217.7615g Dijon Mustard& X0 a9 H6 T/ t. Y- j0 r/ a* b
30ml White vinegar公仔箱論壇- G0 r4 H: m7 i; |; d
1 litre Oil8 l; N& H. O+ y" c# ^/ \/ g
Salt,pepper ' B9 K6 c- [2 a- c. u公仔箱論壇 6 {2 t' H7 L- C5.39.217.76Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.& U8 e% Q( p- v+ l8 Q
Season to taste.5.39.217.76( ^' ^9 ^* K% ~- `" E
The sauce can be finished with a bit of boiling water to stabilise it more. 0 f. B! S7 X% d, v" s# b8 J stvb now,tvbnow,bttvbThe 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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