Mayonnaise 5 T7 b* m* n; R9 X2 |* A" N, X& E2 h3 T M: l( K4 v# }
Serves 20 v1 w3 T* k& S' X5.39.217.766 c$ D$ L8 K: F, ? W
8 Egg yolks + F# S2 q' i) U7 @* z/ N15g Dijon Mustard & T9 `, F. D+ ?30ml White vinegar3 `: t4 t3 p; [+ q
1 litre Oil # M7 C/ g, {/ Gtvb now,tvbnow,bttvbSalt,pepper公仔箱論壇, F5 n/ F* z" o( x6 m
tvb now,tvbnow,bttvb# u& X: P; Z5 \6 d1 }1 F
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.767 S; v$ S0 x7 [% ]$ y% q: p. d
Season to taste.5.39.217.76( E' S" n4 z0 e1 f
The sauce can be finished with a bit of boiling water to stabilise it more. ! B# A5 f9 T4 P公仔箱論壇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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