Mayonnaise ! y4 i: r9 \4 y+ d* X% t. e公仔箱論壇! }# I8 y1 Q) l' N
Serves 20 7 D, m) M4 w) H& U5.39.217.76 9 i6 [- I( Y8 T) ?公仔箱論壇8 Egg yolks5.39.217.769 s- i! }) i( I: Y/ v0 }
15g Dijon Mustard- N- Y9 b: E3 h- k: S5 ]
30ml White vinegar 4 D2 s. U5 k: G5 I# Q0 i1 litre Oil公仔箱論壇* K4 ~' Q8 F9 y( a9 q! p
Salt,pepper2 p- n* h. Z" H) T, i' E1 C
5.39.217.76& r0 g! [8 N5 c' |% }3 f+ p
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb, @+ v$ r! s2 W0 q+ z1 H1 g
Season to taste. % S' s+ I! d3 I+ s5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more.公仔箱論壇6 I/ n; w- @, L3 P R: \
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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