" o3 }4 S4 Y1 m) m+ i+ z2 m, ptvb now,tvbnow,bttvbServes 20tvb now,tvbnow,bttvb# X6 e# i1 [1 B" h+ i% N' l) {% O% b
公仔箱論壇1 V) M! p# h% T4 C# W- B4 O
8 Egg yolks& Z+ i% f9 e$ ^
15g Dijon MustardTVBNOW 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。! g7 L( h7 s/ B2 }" a9 G' s8 Z2 X
30ml White vinegar6 b; o& M+ K' U/ H& q. j- U
1 litre Oil * e- p& E# n3 [- aSalt,peppertvb now,tvbnow,bttvb/ D W1 |9 O/ m a! M0 V1 ]5 ]: J. j
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.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。: i# T3 L- h& ?8 S
Season to taste.www3.tvboxnow.com6 w# \# A+ q* G q: S* `
The sauce can be finished with a bit of boiling water to stabilise it more. P7 p# v% C0 g+ l
The oil used will provide the underlying flavour - traditionally olive oil is used.