Mayonnaise* s! l7 x" g/ k6 L7 F# j1 a- d$ s
5.39.217.767 o, {+ ^! s' M! v# T# B- k
Serves 20& ~7 j' q/ Y0 s* T& L; C
) U# j8 G& G- `: xtvb now,tvbnow,bttvb8 Egg yolks 4 h, b: \$ `& j( e0 {9 z9 }15g Dijon Mustardtvb now,tvbnow,bttvb/ ?( {% T, }( G; B" U) J7 }
30ml White vinegar - N6 A: i! Z# E公仔箱論壇1 litre Oil5.39.217.763 \$ g4 C3 n+ @% l4 z3 D5 b% t
Salt,pepper & b6 V6 w% A& N4 p8 g9 a' \* eTVBNOW 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。; l2 h0 w* k! d6 \& r4 W7 ]! H5 \% e! @
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ) e; H/ q& E E6 t& c' b7 ^( M5.39.217.76Season to taste.- D5 t: n" Y4 Y
The sauce can be finished with a bit of boiling water to stabilise it more. " G: y+ Z* @% X1 e5.39.217.76The 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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