Mayonnaise $ o2 [7 N! g& C7 W5.39.217.76 6 }# ~/ ^( [9 r9 s$ y9 a3 jtvb now,tvbnow,bttvbServes 20 / Q! f3 q, C: |# Y7 mtvb now,tvbnow,bttvb - {7 C6 o' E/ \" o9 S$ ~/ g& I8 Egg yolks . Z1 F- O: |* ]+ G% e& ~- ~( r15g Dijon Mustard 5 I% G J1 o" L+ Ctvb now,tvbnow,bttvb30ml White vinegartvb now,tvbnow,bttvb- q' }4 E4 V' O6 K( F9 `
1 litre Oiltvb now,tvbnow,bttvb" C! G% F+ [; D# C( U9 n( n6 ` f
Salt,pepper 0 f0 v% P. S( D! X, e% h0 X% ?5 P+ _: B: T( @8 r. J# X9 j
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇* W7 n; X1 G, x1 ]5 A) O
Season to taste.公仔箱論壇 _7 s, a; p$ n9 N! K5 _
The sauce can be finished with a bit of boiling water to stabilise it more.# c) Y3 S5 \3 M5 k( v
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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