4 b) u" R3 }4 S. C) j公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. , n- @5 [1 {; }: |& C! v! Q8 Vtvb now,tvbnow,bttvbSeason to taste.tvb now,tvbnow,bttvb* L; x8 i' m2 o$ q- X
The sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb s9 i5 v- d0 A
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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