蘿勒香蒜奶油抹醬

材料：

1. 無鹽奶油 113g ，室溫靜置一晚使其充分軟化

2. 蘿勒葉一小把約 10g，也可以用乾燥蘿勒香料 2 小匙代替

3. 蒜仁 8~10 瓣，約 25g

4. 黑胡椒粉 1/4 小匙

5. 海鹽 1 小匙

6. 砂糖少許

步驟：

1.將蒜仁與蘿勒葉切碎攪拌均勻

2.將奶油與調味料加入，攪拌均勻

3.可以加幾滴檸檬汁提味(非必要)，均勻塗抹在法棍麵包片或吐司上，200 度C烘烤 5~10 分鐘即可食用

Salad Source

柳橙油醋醬 - 食材
柳橙汁30毫升
橄欖油30毫升
蜂蜜1小匙
醋1大匙
鹽適量
黑胡椒適量

• 將所有材料放入乾淨的瓶罐中
• 蓋上瓶蓋，搖晃至乳化均勻
• 將步驟2淋在自己喜歡的蔬果沙拉上即可

Note:
1. 用現搾或現成的柳橙汁皆可
2. 醋可用米醋、水果醋或白酒醋等，但中式的黑醋就不太適合
3. 步驟2可冷藏保存約1個星期，食用前先搖晃均勻

Mayonnaise

1. To make 1 cup of mayonnaise you will need:

   1. 1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil.
   2. 1 egg yoke
   3. Juice of 1 lemon, or vinegar.
   4. A pinch of salt (and pepper, if desired)
   5. Water to thin the mayonnaise.

   
   

• Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
• Lemon juice or vinegar adds acidity and flavor to the mayonnaise. 
• For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.
• Combine the egg and acid in the bowl, whisking to mix.You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)
• Continue to whisk constantly, adding the oil in a slow, steady stream.
• If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.
• When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
• If it never thickened and you're stirring a puddle, chances are you will need to start over. (Or, if you're still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe), and adjust the seasonings.
• Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.
• Store fresh mayonnaise in the refrigerator and use within five days.