Mayonnaise, H$ Y6 m- m7 R+ Y0 K1 |; |
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Serves 20 ) t- | ]1 q, W7 y公仔箱論壇公仔箱論壇6 B$ q" ]7 X! p8 N" C, t
8 Egg yolks公仔箱論壇8 R B' W5 H8 t
15g Dijon Mustard . Y/ j1 G! e6 c" f8 B& S p* W- Zwww1.tvboxnow.com30ml White vinegar # I5 U3 ]: A: t# C1 litre Oil 0 o- x9 y2 x; k' f4 s* W! Q2 ntvb now,tvbnow,bttvbSalt,pepper9 Q% c6 ^% {+ T9 q, p% c2 Y
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. % Z8 H+ \6 ~% r5 [3 O8 KSeason to taste. . ~+ V, S1 h1 GTVBNOW 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 sauce can be finished with a bit of boiling water to stabilise it more.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。" T7 ^& H' |& ]: p" P
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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