Mayonnaise 6 R$ _2 I% b# H) A& `tvb now,tvbnow,bttvb n9 g/ ~; S6 s) z公仔箱論壇Serves 20 g: B3 r6 L6 O
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。! J: n2 y) L) }# u7 Y: l3 e' [
8 Egg yolks% D9 m6 B- B+ f
15g Dijon Mustard 1 I5 K% b3 F1 q' f7 E30ml White vinegar , k4 u; {, c2 W4 ^# ?6 k1 litre Oil公仔箱論壇 E: {) a$ L/ ^
Salt,pepper 5 a3 r5 t( q7 W/ f 5 F3 `. A/ m; W5 v \% R5.39.217.76Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 8 Z1 |+ o+ {, Y+ P: U2 tSeason to taste. * k G- H% Z- H, K公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.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。$ z, ^" T8 q+ ^: O' n5 |4 f0 f* s+ O
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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