( t+ Q) N# @9 {# ~Serves 20 2 e6 n% Z2 }5 j1 i n" T3 N* C- m: V6 L( Gtvb now,tvbnow,bttvb8 Egg yolksTVBNOW 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。5 W, M0 @* \: s; g
15g Dijon Mustard 8 e+ {' U- U; a+ x' c5.39.217.7630ml White vinegar 2 ?, R! U/ Y2 b9 ~$ etvb now,tvbnow,bttvb1 litre Oil5.39.217.768 q4 C4 d2 |; T5 Z: }% {, f
Salt,pepper$ _/ O W& N5 \" F1 Q, c, A
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。& q- v ?4 G# g5 n
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 7 h5 g( S5 ~3 Z) {9 J0 WSeason to taste. * W1 C! w! H' A9 l2 q1 R0 B+ btvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. ) Q: r I2 C+ T2 E7 e$ c+ {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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