4 ^7 Q" e: U* f& }0 ~- l. N$ mos.tvboxnow.comWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 q% ~8 L. E5 L! p公仔箱論壇Season to taste.tvb now,tvbnow,bttvb* T* J, \7 K+ @6 ]- [! f
The sauce can be finished with a bit of boiling water to stabilise it more. + V! p! D7 h& W: L9 s# hThe oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
