Mayonnaise $ \4 ~, F8 ^! m3 I ; {7 ?1 r+ a/ n: H8 s& D公仔箱論壇Serves 20 6 ~; t1 O, j6 p! A9 d+ |3 htvb now,tvbnow,bttvb7 [" q4 F, ?; o6 V: I
8 Egg yolks : O; Y! A$ d% q% M" ztvb now,tvbnow,bttvb15g Dijon Mustard公仔箱論壇4 U9 Q, t) f; j& z1 ~6 h+ H5 W
30ml White vinegar ' r8 S/ T$ M& U8 y; j8 m8 B: W/ l1 litre Oil 2 f# A$ H% q8 _* PSalt,pepper + X5 m1 x4 F1 }. I, V3 {. J- G# L4 H9 |2 n8 ?: ]. s
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvboxnow.com0 \7 A8 R4 h% [$ A4 O* P! u6 Y2 P
Season to taste.4 u1 z3 N/ S, P/ }4 Y# Z
The sauce can be finished with a bit of boiling water to stabilise it more. 7 S- o* q/ J/ o% g. e" @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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