9 h) p1 T, b3 { n3 ^" B公仔箱論壇8 Egg yolkstvb now,tvbnow,bttvb9 m6 U2 I- P |* ]: [6 \1 J; e
15g Dijon Mustardtvb now,tvbnow,bttvb4 R/ }* k- q( ~0 |
30ml White vinegar 5 a7 i( x( K9 i q$ e公仔箱論壇1 litre Oil 0 p: ^- ^8 L D- [7 ^+ y( `Salt,pepper 3 ^7 A) M0 Q, b3 \- j+ x! C 3 V( U6 ^7 f6 s9 m! x1 mWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 ?5 O! j/ O0 q/ T* |" T公仔箱論壇Season to taste. ) s; V+ Y/ `. Xtvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more., E+ `. B t) l7 v4 M0 {
The oil used will provide the underlying flavour - traditionally olive oil is used.
