Mayonnaise8 Y) p" l8 m& D5 n
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; z6 O3 Y: Y+ g) K' _* q: y2 Gtvb now,tvbnow,bttvb8 Egg yolks - {" |5 x- W5 i' etvb now,tvbnow,bttvb15g Dijon Mustard5.39.217.76" F* z# N/ Y0 C9 `! t! d6 W0 D7 i) g
30ml White vinegar $ y$ e* N4 }- @! a) b- L+ z2 ztvb now,tvbnow,bttvb1 litre Oil 8 ^( b& [; v, ^- {, r0 R8 K3 _Salt,pepper 8 f3 N7 ?9 K* H* h u i0 @公仔箱論壇 ; M5 O1 x% I3 |. j+ f# g# W. iWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time., ]& d9 W" K" b
Season to taste.5.39.217.76* ^6 Y2 x* c7 ^1 K7 a: U! V6 z
The sauce can be finished with a bit of boiling water to stabilise it more. " @" [7 k3 p f# h/ N5.39.217.76The 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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