4 a# l c' P) a7 o# jos.tvboxnow.com8 Egg yolks : `, _* `% H9 Ptvb now,tvbnow,bttvb15g Dijon Mustard 4 o7 \5 i$ U9 nos.tvboxnow.com30ml White vinegartvb now,tvbnow,bttvb4 I+ b X @; l/ G
1 litre Oiltvb now,tvbnow,bttvb7 v- l$ k* [2 P4 b7 I! Z' e6 o5 a
Salt,pepper" M; y' F: X& f& q! n+ E
5 ~6 I% k4 z3 ?2 m' F公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇, L$ c% A& I! v9 D; Q
Season to taste.7 B1 s* V x% Z6 ? ^! Y0 N
The sauce can be finished with a bit of boiling water to stabilise it more. ( u, d0 S- \( `3 ]0 QThe oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
