9 j3 b# A# t$ e3 zServes 20公仔箱論壇# L: G8 o* C6 g. \8 e2 n2 F
$ V5 b) n5 ^! W# vtvb now,tvbnow,bttvb8 Egg yolks5.39.217.766 t( e, p3 G$ s+ c8 C9 B) F2 |
15g Dijon Mustard5.39.217.76* s/ D2 D, F7 Q0 V7 ~
30ml White vinegartvb now,tvbnow,bttvb \/ M/ [0 y' c0 a( K3 u% U! r
1 litre Oil5.39.217.767 o; }" l) j: v5 e
Salt,pepper 5 r8 Q6 k3 Z' d1 qtvb now,tvbnow,bttvb 7 U& j @, a& {. }6 ]) b) {Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 0 [4 u3 Y4 Q! l- {0 e5.39.217.76Season to taste. % J0 C! k" H) o/ c+ M R( x4 hThe sauce can be finished with a bit of boiling water to stabilise it more.! f; r6 M' b9 B8 a) 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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