Mayonnaise 9 x2 d7 z( Q, E" |8 los.tvboxnow.com公仔箱論壇. Y8 d# U- w2 j! Y7 @- m% j2 E
Serves 20tvb now,tvbnow,bttvb! K) u/ @4 S' {7 U
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8 Egg yolks 9 M* R0 E; I1 W- gtvb now,tvbnow,bttvb15g Dijon Mustardtvb now,tvbnow,bttvb' q* l# r2 s5 c6 F
30ml White vinegar ! b, A2 r0 M7 }; y. G" c! z4 F5 A1 litre Oiltvb now,tvbnow,bttvb0 C0 ^4 f J0 O8 n" v
Salt,pepper+ C0 n" W5 t; e0 {- O
- x! p+ o- ?3 f3 `os.tvboxnow.comWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 \( S# }3 A8 R9 |' O- }, h1 eSeason to taste. " v8 y' z3 ^4 i" JThe sauce can be finished with a bit of boiling water to stabilise it more. 5 }/ t) [9 c1 w7 S. r7 EThe 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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