Mayonnaise 1 J4 ^2 M# v) g; h k$ t! u; j" s公仔箱論壇 . H* J( X d3 a: k2 a, i uServes 20公仔箱論壇0 O" j8 \; v* d9 m) {0 D; a3 R
t5 ^: W# Y0 x& s! c+ Rtvb now,tvbnow,bttvb8 Egg yolks& x" ^' r4 l; u, ~
15g Dijon Mustard $ N' ~* {0 X+ Q Otvb now,tvbnow,bttvb30ml White vinegar ( T/ X2 [ v _4 {, `5 m1 litre Oil 3 P. E1 _" n, ^$ _" fSalt,pepper公仔箱論壇5 ~2 h P9 S7 y
1 O; X) k: d1 h! k, l1 s
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 N! A5 C0 y- QTVBNOW 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。Season to taste. H) D7 S: U& ?3 N
The sauce can be finished with a bit of boiling water to stabilise it more. ) e9 T% h ^6 p* x5 a1 M V/ @TVBNOW 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。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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