( Z; g( z8 M7 _1 D9 }- z2 w& w( tServes 20tvb now,tvbnow,bttvb0 x7 o/ E; t) q: e; ]
3 F; T+ ^# n$ c& s7 }3 W
8 Egg yolks 8 f0 z5 |* G* S15g Dijon Mustard {$ @( q8 p/ Y h' U30ml White vinegartvb now,tvbnow,bttvb6 L3 q& X* N3 b
1 litre Oiltvb now,tvbnow,bttvb7 ~/ r' g! n% R" W3 }6 u+ {
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公仔箱論壇 T( w; X; ?+ F0 U
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 r; S$ B4 m$ K8 v& ~ a& v公仔箱論壇Season to taste.tvb now,tvbnow,bttvb* ?# _% l( j! g
The sauce can be finished with a bit of boiling water to stabilise it more. 5 W: x! m8 x" U6 [5.39.217.76The 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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