Mayonnaise 0 r. m$ s: Z5 c! E6 _tvb now,tvbnow,bttvb 3 m& J' _! A. E! Y" e& ]5 VServes 20tvb now,tvbnow,bttvb! S' B! }( l* Z6 _" a( J
7 v4 o/ I/ @1 W2 s8 Egg yolkstvb now,tvbnow,bttvb) w! r2 Y# J* Q4 A/ G/ Z4 {. a
15g Dijon Mustard公仔箱論壇% a% y# }7 k( R8 t' ~
30ml White vinegar & n5 x c/ ^, M7 [2 K2 n. L1 litre Oil % z& g* F! d# Z( C5 D2 s公仔箱論壇Salt,pepper & \+ v4 H& F: Y5.39.217.76$ b: T9 S6 P0 ]/ C# u7 G \
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇) ?# W. h8 Z4 s- s
Season to taste. " A0 g7 \/ v2 D3 r6 |公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. ) ? c2 T/ k) x9 t! e! d4 \5 CThe 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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