Mayonnaise 7 [' K5 G# i+ ~# S% z# h' P / n* b& m! Q( ]0 k( s5 L5 BServes 20 " ~+ ~7 K) o9 Q3 h2 Atvb now,tvbnow,bttvb * p5 h2 ]4 P8 C. q* N" ktvb now,tvbnow,bttvb8 Egg yolks公仔箱論壇4 H s g& ]! t8 v! N$ ^; U1 d) X
15g Dijon Mustardwww2.tvboxnow.com: J3 b5 W, ]9 ?4 q) ]5 Z( c
30ml White vinegar# C& t" i" \; c) m
1 litre Oil 0 O2 J' g/ i7 W公仔箱論壇Salt,pepper 6 U, n: l5 L' h }% ZTVBNOW 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。tvb now,tvbnow,bttvb2 v# x2 M5 ?" r$ n9 w+ I
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 v8 k8 z' K0 V1 W9 Z- [Season to taste. b% l6 g! V- w
The sauce can be finished with a bit of boiling water to stabilise it more.2 @6 y3 c K' R$ Z& O2 w
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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