Mayonnaise* d) \! ?' s( o7 G8 x6 M
5 G$ e# A6 p U8 M( V6 V
Serves 20 + W! w9 W' Q& B3 N % o4 }! E1 G* E$ F7 i8 Egg yolks ! q1 V& p: i, M1 E& J V- B15g Dijon Mustard. Y6 t8 \3 {# s; r0 y
30ml White vinegar4 \ C }: i4 z2 ~0 G; V
1 litre Oil + _- Q; o5 O; w# W* y% s+ PSalt,peppertvboxnow.com) P; T7 W( c' q: c7 i
tvb now,tvbnow,bttvb0 q5 h. ?# g% r* _
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. , x+ x( x/ K8 Y( P& A; ]- y; `3 rTVBNOW 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。Season to taste. ( | V1 m- M: i, [: @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,bttvb6 e7 T7 Q6 `5 k6 W+ X5 y9 u# y/ W. G
The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
