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Serves 20 1 M4 m1 V( {2 c1 v % y" _: _& \$ l$ T8 u( c+ P- @8 Egg yolksos.tvboxnow.com1 |3 L/ r/ p, }
15g Dijon Mustardos.tvboxnow.com+ C& j* ]: y- L5 o4 s& D+ y& K
30ml White vinegar 1 v' f/ x5 E$ D1 ^! m9 ?* E$ `1 litre Oilos.tvboxnow.com9 Y& f& M9 n& I. K( j$ h
Salt,pepper2 c2 L6 }. e e5 B3 s2 ?3 j5 R" h! B
! F2 m# G/ ?9 V( C# vWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ O) E, h/ P8 t- f/ t( _) c1 F1 B公仔箱論壇Season to taste. ; Z' A: b; s6 \( n0 j' x* ^# ^The sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb6 u. e3 G# N& q N$ j' x# j+ t- u
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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