Mayonnaise5.39.217.76# k9 ~ e" w f: D2 X" K0 }
5.39.217.765 c% g1 J' r" a1 m$ W. I+ `
Serves 20tvb now,tvbnow,bttvb( u# n4 v% q/ a. t
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。2 L6 i7 Q% M8 ~4 L$ ]7 T
8 Egg yolks5.39.217.76# I- X9 E- @ C) Y# e" v7 ]$ s* f
15g Dijon Mustard * ?2 o+ E8 b2 a# G+ k/ e& `5.39.217.7630ml White vinegar : J" f5 z" a0 R: [# e9 y1 rtvb now,tvbnow,bttvb1 litre Oil9 L- r/ n* X7 n1 ?% k
Salt,pepper & b8 g6 f: P; i. e9 |: ~5.39.217.76& s, i9 [3 y4 q8 A2 c/ m
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 S, k( T( F# G公仔箱論壇Season to taste. ; s& Y8 W: R8 m% z6 y4 u, @The sauce can be finished with a bit of boiling water to stabilise it more. 3 }% y; B4 o( p* [2 S ^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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