Mayonnaise# M0 v! k& P6 B9 g! w# j- L
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Serves 20 # {0 G* G7 o) ]0 T- b2 b: \0 O( ~ 8 L/ v( a" A* P5 Y! r+ ttvb now,tvbnow,bttvb8 Egg yolks : X9 E0 ]1 l$ T/ |) O& u( e/ [( wTVBNOW 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。15g Dijon Mustard 8 z$ o! z! U/ ~9 h! }, |30ml White vinegar7 B. ]2 l7 {- l, K/ S0 H
1 litre Oil公仔箱論壇- y; Q# L9 r9 j3 s
Salt,peppertvb now,tvbnow,bttvb J" Q# _* A. }% n/ A
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.# Q0 F( C- k! X. k. J( W2 z7 n
Season to taste. $ e; O6 a( D ?6 i* b公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more." l2 U4 V8 Z8 ]; W, c
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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