Mayonnaise 5 o$ a. a2 e" t- Y; Z & R/ w% V- l) {* i/ t6 B8 ]! ZTVBNOW 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。Serves 20 " D; r) I4 g+ }7 I3 s( K& itvb now,tvbnow,bttvbTVBNOW 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。; k1 a/ @# n: f1 W& Q0 M/ D
8 Egg yolks " [7 i. q; `8 ~! G/ E1 Ztvb now,tvbnow,bttvb15g Dijon Mustardtvb now,tvbnow,bttvb3 E; _& X# B* U0 X# f( n
30ml White vinegar( T& a2 J/ H3 e$ i
1 litre Oil公仔箱論壇+ f" B% I, [4 x% O
Salt,pepper $ G; B* z& E4 r2 W5.39.217.76tvb now,tvbnow,bttvb: h# |" G9 z& t' h
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 R6 t. @3 C- B$ f0 _tvb now,tvbnow,bttvbSeason to taste. : S- E2 h7 m" ]( u1 f9 I0 Jtvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. ) z3 D0 L% {) s- x5 PThe 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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