Mayonnaise公仔箱論壇; q* } ^, a/ o U3 f
5.39.217.76! J2 H0 I- {6 @8 V3 _# ]6 h, ^/ s
Serves 20! _2 K. C! w/ x% _$ h8 P
+ i) j! @! h, I* _% ]8 Egg yolks 5 @& ^. F: J) w5 t7 E15g Dijon Mustard & a) K6 ~4 `+ p: ktvb now,tvbnow,bttvb30ml White vinegar0 ]1 t8 e% C; j6 E, x9 }- z9 ?
1 litre Oil公仔箱論壇: K6 j9 Z; P) M
Salt,pepper & R1 }7 G9 M1 r( z' Z; |5.39.217.76 0 _( t9 U! H7 [; PWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. . p- V; `5 N- H% {$ Y! M3 W" H公仔箱論壇Season to taste.公仔箱論壇8 M% u9 ]8 ], \! U! o
The sauce can be finished with a bit of boiling water to stabilise it more.公仔箱論壇. N3 K6 Q7 _" L( i8 E; n0 t* }
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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