( ~0 P, B! b9 B4 E7 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。8 Egg yolks5.39.217.76% X6 E. O. i1 w. R. J# a
15g Dijon Mustard & E6 B+ C. D) utvb now,tvbnow,bttvb30ml White vinegar ' L8 @" ^" U" C4 ` G+ |TVBNOW 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 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。( U* e5 E+ o' p
Salt,pepper5.39.217.764 ^5 `( A% ?" ~0 _6 |, ?( e
5 i9 h9 y" M9 c) d1 O1 wWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. + c W# h R6 M3 i. C# o* \+ J& uSeason to taste. Q% K- r; E8 K2 I' L2 k7 a# K: C5 ]tvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. ( N" ? O( P' K, C* ytvb now,tvbnow,bttvbThe oil used will provide the underlying flavour - traditionally olive oil is used.