Mayonnaise $ j j. B! A, e O% o. H3 F6 Z h5.39.217.76' a+ o w. `, |+ { O
Serves 20 2 D, j% K0 [% V/ y5 O, k" TTVBNOW 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 O3 p& b. c9 Q; D/ X; k9 s5 vtvb now,tvbnow,bttvb8 Egg yolks , j% _& H5 p# k! i15g Dijon Mustard * T3 O. p2 Z& X; x4 }30ml White vinegar 4 z+ x/ N T! J+ g+ v* i2 S* R, E公仔箱論壇1 litre Oil . x! ?. o1 L% |" Gtvb now,tvbnow,bttvbSalt,pepper : x9 n7 g+ b. d, P* t$ b + ?8 m. [+ A# e" y9 Q3 VWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 0 g) A" M9 ^# E( D" n$ L. WTVBNOW 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.: Y7 |9 S% | a3 |8 s
The sauce can be finished with a bit of boiling water to stabilise it more. 7 _# O6 r2 e6 t" }. v# F! Ntvb now,tvbnow,bttvbThe oil used will provide the underlying flavour - traditionally olive oil is used.