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( I; s" f5 b* q" T; ^4 X# B! _tvb now,tvbnow,bttvbServes 20( k$ y& G$ s' q; T
7 K' c2 y c. [+ U. U" U" ~www2.tvboxnow.com8 Egg yolks% _8 s0 e4 ?% a+ Q' v! E2 T
15g Dijon Mustard , O8 H# d+ h8 |5 c( `tvb now,tvbnow,bttvb30ml White vinegar4 s7 A* ^$ e! p8 Y+ K9 p
1 litre Oil ( a. \7 ?5 ]9 U( N2 ?- i% ewww2.tvboxnow.comSalt,peppertvb now,tvbnow,bttvb& c$ F. I0 N) O& G% O( h' l0 N
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb2 z- i5 J$ _+ O* }1 v. J
Season to taste.tvb now,tvbnow,bttvb$ K+ j5 p( L& v: o$ W- U
The sauce can be finished with a bit of boiling water to stabilise it more. 7 m3 \( s* b8 g/ f& H- WThe 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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