Mayonnaise b6 J; s7 q# ]
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Serves 20 0 F% s/ U) y4 \' {/ K- G+ @tvb now,tvbnow,bttvb公仔箱論壇5 i# M6 z3 `# g; J
8 Egg yolkstvboxnow.com9 ]; r8 q* F% k, u; |1 o
15g Dijon Mustardtvboxnow.com' l9 B5 S& N- x1 X1 a0 P
30ml White vinegar ) @ a+ D/ p4 A, ^1 litre Oil 3 m; o5 K$ o2 \4 O a7 z" |tvb now,tvbnow,bttvbSalt,pepper3 k/ m$ e3 k8 _# n! h; J* h: r
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time./ E% k/ i- ^" N- z4 O* a9 z* L0 g5 q
Season to taste.tvboxnow.com8 p( M! l& v! o: a+ Q
The sauce can be finished with a bit of boiling water to stabilise it more.. Z$ N2 x5 X& ^5 |% @
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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