Mayonnaise # u6 B* U* }; L! \6 PTVBNOW 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。% h# P+ r0 Q, _. h8 Z0 O. `; A
Serves 205.39.217.76/ J( ^% W' F4 p7 H) H
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8 Egg yolks 4 \. B$ s) }! {% E R15g Dijon Mustardtvb now,tvbnow,bttvb$ X! R ]) _+ m. O
30ml White vinegar + y) }0 E) D# ` Y) p( Q( t% G3 Stvb now,tvbnow,bttvb1 litre Oil. T8 J3 ?/ |* I' Y ]$ E. |
Salt,pepper # k7 Y$ A5 u8 f/ \公仔箱論壇 ' b* W5 v8 n- v" q( ~6 ~Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76! x- L! E" T* W/ m% p6 O
Season to taste.tvb now,tvbnow,bttvb7 A3 M" D! [0 C5 n% E1 G( Z: m; v4 e
The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.76* x- S: h3 c/ A# F9 h; N# b& }3 C
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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