Mayonnaise 8 ^9 {5 u6 F" `tvb now,tvbnow,bttvb公仔箱論壇. s+ i5 p9 H e6 _$ |, `. i
Serves 20TVBNOW 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。# C% B8 e* \. D. q- O }
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8 Egg yolks ! L* F6 R" @, S# C1 ^tvboxnow.com15g Dijon Mustardtvb now,tvbnow,bttvb4 b5 G% r' h- \3 V6 D( B) W
30ml White vinegar `- h9 D1 V" [) H0 _# t! J1 litre Oiltvboxnow.com, ]4 m2 M) u3 H* N& s$ s: r
Salt,pepper / J0 N& i b/ S; _* M0 gtvboxnow.comtvboxnow.com# V! n. w9 w3 c# i+ B% _$ w/ m" p
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 Z. L/ H9 m: R8 ]+ b7 v( o% ^Season to taste.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。% e. J! ]; r. h% `: U. h
The sauce can be finished with a bit of boiling water to stabilise it more. 4 u; v$ }, K7 k. |6 zThe 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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