2 U; Y7 ]; o& m& @; f- H. q5.39.217.768 Egg yolks # }; U% n, R# y公仔箱論壇15g Dijon Mustard 2 V1 q8 p* k: n6 v* X; r' l5.39.217.7630ml White vinegar `6 M. J4 V6 m7 [2 s1 litre Oil - u8 [& [, W8 P+ D! Q( N4 etvb now,tvbnow,bttvbSalt,pepper5.39.217.76) [$ b1 o/ I9 Y2 l5 v8 a& E" }* v
5.39.217.76# P" s9 w, H/ U
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76; J- O+ w" n0 p
Season to taste. " E R: }; x% L/ o& q" C: x! h% y, P5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more.8 x1 A; C! ~ D" n7 Z2 e8 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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