( M1 I4 `5 ]; y# h8 ^8 c* q. L; W5.39.217.768 Egg yolks # }5 b5 `6 @4 g @- g: T7 m15g Dijon MustardTVBNOW 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 {6 L4 j3 S1 |) z6 Z |
30ml White vinegar 4 B7 W1 D) g8 w9 etvb now,tvbnow,bttvb1 litre Oil6 G' {! y+ A7 |. ^
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. * v3 [+ d. W$ Y0 U" Y6 _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。Season to taste.5.39.217.76 {2 ?& y( c! C& [, v, H* \
The sauce can be finished with a bit of boiling water to stabilise it more. 1 Y% _1 U1 |2 I* wThe oil used will provide the underlying flavour - traditionally olive oil is used.
