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Serves 20公仔箱論壇) Y6 O& ~3 _+ C
6 j$ V' I2 P+ _7 H* H! l
8 Egg yolks7 V) i2 \" @' l! k
15g Dijon Mustard " J: f' `8 Y6 U$ K% X0 X6 ]# i30ml White vinegar ; W _! R$ D3 I" J1 ~0 q' S& N# D+ `tvb now,tvbnow,bttvb1 litre Oil5 V2 u, p# k7 X0 {& ]2 w
Salt,pepper : J* R( ]+ x: Q ; |9 Z& B% j( z2 E& z0 C7 h& `1 P公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ ?1 x- e: u7 f% J r1 r) tSeason to taste. Q" F5 w% H" N3 Z1 `, `0 E5 @The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.76' P; L/ E& O) K/ M9 ^$ ?- i5 v
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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