. l8 a2 Z! V1 `. P' i; ^tvb now,tvbnow,bttvbServes 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。* n4 x3 H. R) Q! w9 S8 A" m% K
1 V8 R! A' e9 {' K3 ^/ P- V8 Egg yolksTVBNOW 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。1 ~. [$ i% t8 f2 W% G+ p% a4 R
15g Dijon Mustard 2 f7 m; P3 C+ B0 X9 U/ p30ml White vinegar公仔箱論壇% m& Q7 X# f+ {% p% h) [
1 litre Oil% R9 r" E7 X; C3 r0 q
Salt,pepper 9 s2 q- U( A3 q* K公仔箱論壇& v% U: z1 D* W
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 6 P5 l$ `" ~9 |' TSeason to taste. 7 t7 _( {- Y- d4 {/ F: IThe sauce can be finished with a bit of boiling water to stabilise it more. 5 t+ z* U. ~* `The oil used will provide the underlying flavour - traditionally olive oil is used.