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' }% V g: g4 d7 J8 Egg yolks5.39.217.769 |5 P) \( j; Z& t
15g Dijon Mustard " b: ]# U; q- |1 ]1 k i& k30ml White vinegar; X5 @- q* d0 |6 J, c+ \
1 litre Oil / {$ @- B, f! D9 g1 i7 b3 ATVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。Salt,pepper * W$ O, {# ~ _" uTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。 $ N" b3 \) w4 D. FTVBNOW 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。Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 1 m0 l+ P* h x2 D6 j& iSeason to taste. ; j3 Q. {" h/ V8 p! R4 ]5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more. 7 D l; @" G% l/ cThe oil used will provide the underlying flavour - traditionally olive oil is used.