Mayonnaise7 U" i2 J7 o, Y/ R# m1 d* A2 Q
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。4 X, C# g$ J7 ^* |
Serves 20 2 i5 a/ v# h( f" g* Utvb now,tvbnow,bttvb0 y' [: s6 A. t/ B/ v1 e+ u; R
8 Egg yolks - e0 B) I8 O. d公仔箱論壇15g Dijon Mustard ! r! k/ P- ]) f+ _30ml White vinegar( f6 L4 h( n4 ~
1 litre Oil% c5 p+ a x& M l' R
Salt,pepper : v; G( h1 t% _" S$ A+ ^" b. W公仔箱論壇 ! ]+ T0 O1 Z7 N6 PWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76( o& T! q9 N5 R# Q9 s3 C
Season to taste. % c* K% m+ G& L2 J8 z公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.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。. M, {, S/ O6 Y) V* x% q
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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