Mayonnaise % x% S) y3 j# }% F) X$ I5.39.217.765.39.217.76; ?" d8 e- e, y
Serves 205.39.217.76" T2 r* E* |) E9 H' v z& q: ?
tvb now,tvbnow,bttvb, x/ ^( Q4 {. z( \% H7 M3 ^
8 Egg yolks5.39.217.76; F! }" D, K4 `( p z
15g Dijon Mustard ! ?6 E2 E7 g! B1 |' H- |" F30ml White vinegar5.39.217.76# @- H# i5 L# I
1 litre Oil " r* S" u* g+ f& k8 Y- [6 Ptvb now,tvbnow,bttvbSalt,pepper ) @1 J6 @9 I+ w8 _* }. B公仔箱論壇; P* s3 @" }" E- c. X% M) l7 a
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ h) ~& q& Q0 a5 v: r( f) q4 qtvb now,tvbnow,bttvbSeason to taste.9 | N! H* f6 i
The sauce can be finished with a bit of boiling water to stabilise it more. 2 H8 z2 D$ V; U0 N6 y# E5.39.217.76The 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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