) o o% [; z) `8 i; @0 g Z3 |9 c mServes 20 " r U. {3 T: B0 L5.39.217.76, K1 u4 [7 J4 `3 V0 z
8 Egg yolks " o* {7 t' R2 Z5 m& L9 c15g Dijon Mustard 8 p+ s0 u$ q% p9 w! n公仔箱論壇30ml White vinegar% e5 x- V. ]2 H
1 litre Oil 4 b4 b1 J- i: l/ j! s! g! }0 UTVBNOW 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 3 R9 c& O$ k2 }& t' ]( R. v5.39.217.76 8 c1 D. h6 L" w. ^% IWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 3 H# y" O3 K" [7 KTVBNOW 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。Season to taste.$ Q. ~9 q& r( a% e) O+ h
The sauce can be finished with a bit of boiling water to stabilise it more., l: v- `% ^6 I2 M3 E
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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