Mayonnaise 2 H; y0 a& p% M4 q$ e0 |* Wtvb now,tvbnow,bttvb : D( H3 [" v7 q; i' d; q) `tvb now,tvbnow,bttvbServes 20 % y, t6 [! c" \1 V ) c! Z1 J: f! FTVBNOW 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。8 Egg yolks 5 S5 ^# ?( ?! O6 sTVBNOW 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。15g Dijon Mustardtvb now,tvbnow,bttvb# k) B* ?, f* Z4 w. B* i" Y
30ml White vinegar " _0 d2 c( R' G { oos.tvboxnow.com1 litre Oilos.tvboxnow.com' V1 c& l% r2 y2 h% U
Salt,pepper 5 F0 L* Z& j+ B* d# Z/ a0 L8 a 4 K8 p* V: {0 E w) t% [ K1 wWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ; [% \* l7 I7 Ctvb now,tvbnow,bttvbSeason to taste.os.tvboxnow.com$ ?& r. A: _* U: a2 v
The sauce can be finished with a bit of boiling water to stabilise it more. - A, c: N! r4 C& @os.tvboxnow.comThe 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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