; y2 u! C9 Q( y4 J OTVBNOW 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。Serves 20 ) U9 d& ]6 Z0 {$ b: Z; w6 |tvb now,tvbnow,bttvbtvb now,tvbnow,bttvb' b) a- A4 V# K$ Y# f, _/ b. U8 w
8 Egg yolks 7 f$ D/ N, Z: A/ T公仔箱論壇15g Dijon Mustard 1 k. b: |. ~: |. L D30ml White vinegar 2 n8 D; U! q/ [. {tvb now,tvbnow,bttvb1 litre Oil 9 S6 N% M9 A6 }! O& N3 f( bSalt,pepper * D' x4 G) c8 I* Stvb now,tvbnow,bttvbTVBNOW 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。5 p1 J# x3 N+ p: V6 e; w1 O
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ( A$ w2 D+ l& W' V1 B, eSeason to taste. - V# a& w+ N6 F' S2 sTVBNOW 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.tvb now,tvbnow,bttvb7 V4 k" Y2 n l: g; _ L$ k" Z8 n
The oil used will provide the underlying flavour - traditionally olive oil is used.
