- D4 u( u( x7 q5 E+ S5 c5 e- f8 Egg yolks9 ?# V* J+ _9 q& X6 k3 t) k7 b* S
15g Dijon Mustard5.39.217.763 \( [* u' T. Z! y# c# B
30ml White vinegar ) d# m- \- i* t" {5 Y# N1 litre Oil 6 V' }. _& K( Y+ X& t$ A, Ktvb now,tvbnow,bttvbSalt,pepper公仔箱論壇: t0 l9 J' L5 o" A' W
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.TVBNOW 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。( b# E9 [$ t& w" z0 v# ]
Season to taste. 0 f" j6 s& H2 c# T9 o) V2 eThe sauce can be finished with a bit of boiling water to stabilise it more. ' G) i, Q* I% I. B7 OThe 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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