Mayonnaise" W6 U8 v4 a" H& k4 {
os.tvboxnow.com q, L% |7 \( I, A [7 b
Serves 209 u) ?5 @/ N: C. ]+ _
公仔箱論壇0 o- T* P" z# v9 y6 }: W9 v: u1 [
8 Egg yolks * h, Y0 |# r) \15g Dijon Mustard 5 ]/ g! V! \) n; L t0 k1 DTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。30ml White vinegartvb now,tvbnow,bttvb ~$ D9 K4 R5 S6 Q. y
1 litre Oil 5 I$ u' P% h. }- v# _; _Salt,pepper% u6 a: P3 s8 L+ q& u R+ Z
os.tvboxnow.com+ f. y- g" j; ?% T' E
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ( t: y' G+ [ YSeason to taste. 4 t) @9 P8 F0 s' u6 v9 Utvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more., p$ e, b' T' V$ _# W
The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
