Mayonnaise( {# W) \: ~5 k* t- x+ u$ \6 B
公仔箱論壇0 E( a* W9 v( j! F
Serves 208 C9 T4 G0 u! ]4 N3 n
% l3 R: S( X; h5.39.217.768 Egg yolks 1 }# V' R* Q* j6 K; z公仔箱論壇15g Dijon Mustard {1 |2 f8 P V. k5.39.217.7630ml White vinegar5 A/ `! M+ X0 S% M+ B: U
1 litre OilTVBNOW 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。- U- l2 D; F$ S9 ?
Salt,pepper ! ]! c w% a( }1 htvb now,tvbnow,bttvb $ v. f; `' e: g5 |# B; r# F4 a+ rWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76* s" d% s( e4 t1 Q w) n6 ^ ^/ |
Season to taste.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。) X) M& s) c' i8 s; m
The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.76! }- ?2 f9 r# S- M2 s
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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