Mayonnaise 8 B6 _9 M1 ?6 n6 o3 u公仔箱論壇; E m0 K; `, E* i; Y9 o
Serves 207 y S+ h+ g; n* P
' n. F2 n, I6 _$ B: M5.39.217.768 Egg yolks & \, d& O4 F2 m6 ?7 k3 f15g Dijon Mustard : f# e/ |8 s0 T- H( T5 E: o公仔箱論壇30ml White vinegar 4 ?5 v1 L, w( `9 I: c- H% Q4 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 Oil & ~, c7 X5 b$ e4 y4 l& jSalt,peppertvb now,tvbnow,bttvb- W- d( h! M- ~# [% e
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 5 G7 N# H+ }1 n, y2 q( w `6 wSeason to taste.5 c- U/ p, C8 U% e1 b! S' |0 C3 _
The sauce can be finished with a bit of boiling water to stabilise it more. # E0 ?- B: h( e9 |8 J0 R ^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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