Mayonnaise " C+ r- b# s. w) mTVBNOW 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。& L/ [4 s" _' Z# C3 C
Serves 20( J% x6 t( B [: Y4 g
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8 Egg yolks $ y0 `3 B: X% y: O3 ?& `公仔箱論壇15g Dijon Mustard5.39.217.760 g9 z4 c1 Q }- T0 D% b* `
30ml White vinegartvb now,tvbnow,bttvb# l5 ~, i3 |8 X# S5 }
1 litre Oil9 Q( @" `1 C# Y6 X% @
Salt,peppertvb now,tvbnow,bttvb3 ~3 ~/ V/ l {5 K+ p, s
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. " M, n) s1 o) U4 W$ I/ O, |tvb now,tvbnow,bttvbSeason to taste. ' P" N: ~! x# O) _1 f/ A5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more.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。0 s/ W' {. H" a' f* U
The 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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