2 E( _# U% W6 S( g4 v7 s- k8 Egg yolks ! f4 B% I) K) r! O1 s9 u2 v15g Dijon Mustard. a$ t0 E9 [; }9 j! m3 i
30ml White vinegar ' H4 A$ m* W3 d0 I$ C1 litre Oil % ?, b/ e% ?; {; f) t! @0 mTVBNOW 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。Salt,pepper 3 `" ^+ K. k( W4 o/ ~2 }公仔箱論壇 ! V- K$ d- ]/ Wtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 3 m' v s% h* u2 Q& N5.39.217.76Season to taste.tvb now,tvbnow,bttvb3 ~* n3 k9 D2 v/ O c8 X, E/ W
The sauce can be finished with a bit of boiling water to stabilise it more. , h4 @ Y6 r9 D" D- \9 [The oil used will provide the underlying flavour - traditionally olive oil is used.
