: ?5 ^/ u- j; A( x8 Ptvb now,tvbnow,bttvbServes 20 . p/ X+ z5 W$ F, W" G. b: _- r5 [1 jTVBNOW 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。 1 Q8 m" ^% Y i6 \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。8 Egg yolkstvb now,tvbnow,bttvb; ~2 O7 X( X+ t V3 Z- J* D
15g Dijon Mustard公仔箱論壇 j$ ~2 D; ]" N: x2 n1 h
30ml White vinegar ) ]5 h7 e$ u* v8 ttvb now,tvbnow,bttvb1 litre Oil8 e: v( G8 e0 d8 p6 Q
Salt,pepper公仔箱論壇* j6 D# A. j2 L$ L+ \2 z- _
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.1 l' z2 c/ n* P7 T$ I
Season to taste. 2 l- p+ N% r2 c4 `1 _* X' Q; `7 {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 sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb3 b# r3 }9 W+ I5 m5 X6 I, M
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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