Mayonnaise " i! y( k R- s% ?9 S' @2 \5.39.217.76 3 C8 x- p' ^, {# e: t# W$ pServes 20) {, `0 v/ k+ h
: I( a' [7 ?: C6 J( P; e: e0 M7 ~8 Egg yolks公仔箱論壇1 Y( v r" X8 V6 |$ ^' m/ {3 g( F
15g Dijon Mustardtvb now,tvbnow,bttvb' f. `4 x. i! p/ p
30ml White vinegar * X/ ?0 V& g: R1 litre Oil5.39.217.76: J/ R" ?0 t. c1 `
Salt,peppertvb now,tvbnow,bttvb6 t2 j. M# A" E7 i1 u! J% F
5.39.217.763 v& N- i: C. Z/ ?: @) x8 j
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇7 Z: \7 b) s' b3 r, n# A
Season to taste.; w" w3 Z0 N- q4 a9 ?# F. k0 d( C9 S
The sauce can be finished with a bit of boiling water to stabilise it more. . J% ~+ `( t$ @* @/ u/ h* E& {% ?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。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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