Mayonnaise " E* M; ?1 O# F. B4 ]) K& Jos.tvboxnow.com公仔箱論壇1 K$ t# q' \! v- C+ | j9 C# X
Serves 20 ! L2 q p! h' O* b# ]tvb now,tvbnow,bttvb " s: ~5 {2 l+ v* A0 {, Ytvb now,tvbnow,bttvb8 Egg yolks : W+ q9 [ Y/ a3 \' ftvb now,tvbnow,bttvb15g Dijon Mustard# a ~9 y; H* ]3 P S7 t$ w4 a
30ml White vinegar公仔箱論壇! @- x. V+ X% W6 z# Z, J) H* w
1 litre Oil公仔箱論壇# \8 d& M- ?" z l
Salt,pepper, ~ e) z' `3 W+ j" q
3 m5 l2 ]/ _7 T2 s" W. d0 B' aos.tvboxnow.comWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 k8 k( V C8 M/ n# {+ W7 kSeason to taste. ( W9 s Y6 h% ^* `1 S+ ~, m5 TThe sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb$ h( i9 l$ x2 l. 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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