Mayonnaise6 D2 t4 V9 j G: h+ p# Q' W1 K0 v
公仔箱論壇: A' ~% n7 s3 _* `) p1 @* O
Serves 20 1 \% K8 H, T6 j; T$ @2 a公仔箱論壇7 Y8 t2 S6 y; \/ O7 B
8 Egg yolks , s) r& P5 y% _( D$ i/ U# g公仔箱論壇15g Dijon Mustard5 x* g# K5 d- ?" k7 m' h
30ml White vinegar4 ?, U" ^; U( ^/ U
1 litre Oil ; f. V, w9 d6 J! E6 J7 p( N) x8 O4 dSalt,pepper * o) e$ t, Y- E2 }TVBNOW 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。 / F3 J2 ]5 z1 g$ i0 e5.39.217.76Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇, L1 o3 Q8 [2 c) b( P7 x k
Season to taste. F/ j# ~' e: V' l6 v! s
The sauce can be finished with a bit of boiling water to stabilise it more. / Z' p7 d% z6 x6 n# h5.39.217.76The 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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