Mayonnaise ' ^. V* J0 a3 q% Q/ H- X5.39.217.76 0 N4 @' D4 G/ m" ^Serves 20 6 M3 Y+ L) R1 N; E4 O. n5 M7 z) ]7 K
8 Egg yolks 6 F& V1 i2 [; _( d* X0 ^15g Dijon Mustard5.39.217.76, o: i- z$ t: Y
30ml White vinegar5.39.217.76* b# ~. D# w6 J5 j% B
1 litre Oil" J0 N+ h( }" S, V1 M8 i+ M% e
Salt,pepper 8 s5 H7 s4 E( n! F- _) W5.39.217.76 ( {7 B0 A$ n: w. R5.39.217.76Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb2 c) x9 Z7 `4 [. U. W- l% |
Season to taste.公仔箱論壇! @5 B- u8 h( U8 l
The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.768 {0 W$ H; @" {8 y
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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