# T1 \. \" u3 E+ @! UServes 20 / x3 a o% C% o2 K# i, p2 K& l+ C公仔箱論壇8 P, I: m$ y1 H+ M1 o& x2 \$ d
8 Egg yolks 2 U- M+ t5 ?5 s1 ?6 z6 c公仔箱論壇15g Dijon Mustard4 Q% V* [( P9 g* W6 U* w6 I& ]
30ml White vinegar A7 r# c' r) v1 Z公仔箱論壇1 litre Oil 0 i o+ p, f. d/ 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。Salt,pepper , C1 d' x/ ]; p5 B: ?& s9 u2 RTVBNOW 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。 ; X. H0 }; q( F( vtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. O- M( q! ^! B, |( z6 F2 l8 p公仔箱論壇Season to taste.公仔箱論壇. r3 X+ q$ k H' |
The sauce can be finished with a bit of boiling water to stabilise it more. , |7 Z0 \4 {" r( _6 s- [" h5.39.217.76The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
