" _' ]* X0 A& X7 n公仔箱論壇Serves 20 # g& t7 {$ }# gtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb8 R0 _+ b: b6 o+ U4 d) v+ x7 H
8 Egg yolks" X, x3 k: ^4 C0 i0 f9 g& U$ I% W7 @
15g Dijon Mustard公仔箱論壇* a1 D! F V9 h I4 E2 N; {% e
30ml White vinegar : C8 @5 {7 M& m公仔箱論壇1 litre Oil 7 T& |; T+ o/ V* N/ m( L1 F( ISalt,pepper + ]' [- N2 W9 D; n/ c9 z5.39.217.76 ' l8 Q" E) _+ j$ k0 o0 Htvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.762 K( [0 W" }* v: G/ K: q/ t
Season to taste.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。 R: q. W& B- Q* V+ A6 o# j; w
The sauce can be finished with a bit of boiling water to stabilise it more.4 E, q# s$ j$ u# W/ u9 z7 @+ U
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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