Mayonnaise : }: D4 [ k5 q8 ]% U4 p9 E0 f7 c9 ~www2.tvboxnow.comwww2.tvboxnow.com1 N9 q6 P% D- R9 e
Serves 20 + }. U, V% O: i' t/ A$ c/ d公仔箱論壇www2.tvboxnow.com% X7 M' F% J7 V2 l8 W" X3 B+ {
8 Egg yolks' L0 m/ E) b- }8 R: C
15g Dijon Mustard 9 R' t8 S+ R5 j, u4 r5 p( NTVBNOW 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 vinegar 4 h/ x/ L2 `9 O, }0 c公仔箱論壇1 litre Oil ) m% Z/ ]$ f4 S) D# eSalt,pepper " z; d. u( m& b+ n9 ~www2.tvboxnow.com公仔箱論壇4 K3 W1 C4 ?2 z. ] X
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time./ P1 E! R5 x7 M! q
Season to taste. 6 k" Q3 I1 [, U- Nwww2.tvboxnow.comThe sauce can be finished with a bit of boiling water to stabilise it more.: I; }1 n% K" k) i# f
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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