Mayonnaise 3 S4 V F2 J2 l% Y( {" j5.39.217.767 X! y+ C" Z7 {, H2 y% |- x5 `
Serves 20 ) B7 ]' l* b2 O# x* |$ O: K ' j; K( F; V3 d7 P3 N+ z公仔箱論壇8 Egg yolks ' o0 m9 B) e* ?7 [8 {% U3 @5.39.217.7615g Dijon Mustard , {6 e" R4 \9 xTVBNOW 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。30ml White vinegar 5 U: O, K) o# z z; [# u- gTVBNOW 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。1 litre Oiltvb now,tvbnow,bttvb5 |6 ?; C C; s4 N. Z9 L& M" n
Salt,pepper ! w2 k0 i7 U3 O% [5.39.217.765.39.217.762 \9 X) d# A7 \4 a
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76( w7 o1 F, V" M" |3 _0 c4 y# |: _
Season to taste. ; ]% _% U k8 ?/ v$ L% I# ktvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.76/ f& G3 R. q. z# B7 |; r
The oil used will provide the underlying flavour - traditionally olive oil is used.