Mayonnaise2 Y0 N5 o( s9 l1 x1 P: l' l( @
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Serves 20 4 P3 w, P/ @* p# r2 `0 ^# Y2 g公仔箱論壇 / R: U6 e# N: {7 m3 _) r9 J公仔箱論壇8 Egg yolkstvb now,tvbnow,bttvb9 L2 Z2 O) E& L( `4 {: l
15g Dijon Mustard % A' z) O* w: U6 T30ml White vinegar公仔箱論壇+ N6 D* V) C; V. Y6 {$ S( L
1 litre Oil ! O% \& u& ^, i0 k2 Y公仔箱論壇Salt,pepper0 `1 X- K! z) Z, B
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.* k& d& f9 e/ W8 \2 w$ B
Season to taste.6 y4 [: g+ ^* _& S
The sauce can be finished with a bit of boiling water to stabilise it more. - L$ |' d# L. h" |/ D0 aThe 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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