) Z( Y* Z, ]$ [+ O: t/ f$ g8 Egg yolks % F% O' M( ?5 F7 }- PTVBNOW 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。15g Dijon Mustard/ T. L1 P+ |4 q9 R+ v" X
30ml White vinegar5.39.217.762 k' d1 K( m- ^: |
1 litre OilTVBNOW 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。' m% g1 @4 @2 \ W* Q- h
Salt,pepperTVBNOW 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。; @( c7 {, N$ m5 j- y
5.39.217.76/ t# c. M6 C; B( ]- F9 c! g
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 1 Y. N' E" S0 Q* M8 G! n5.39.217.76Season to taste. " O% G$ S3 N# r- K9 hTVBNOW 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。The sauce can be finished with a bit of boiling water to stabilise it more. 7 C/ A. c; l3 ?3 mThe oil used will provide the underlying flavour - traditionally olive oil is used.
