Mayonnaise 6 y, X/ G% P( x( a5 @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。) T: S# O6 U I+ d2 W8 X
Serves 20 C, G# u! o6 u; b0 R/ A' ]
" Z6 I+ b8 p- z: `% p: a2 F8 Egg yolks ' `( h/ O, u- Q; h) j" r$ e& X15g Dijon Mustard1 k/ t& T# U1 u9 I
30ml White vinegar7 ~6 z+ ~6 G$ G7 _
1 litre Oil4 ~) w6 Y8 K* q x
Salt,pepper公仔箱論壇4 b, X$ s5 ]2 ]3 o! e
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time., X/ T. p7 x2 n1 T, @3 l2 a/ d' X
Season to taste. Z: s b4 ]7 L
The sauce can be finished with a bit of boiling water to stabilise it more. + P2 P' d/ H6 M; F H5.39.217.76The 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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