y& |8 W7 i4 S' UTVBNOW 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 yolks # {. b" ~! b; M9 Y0 [tvb now,tvbnow,bttvb15g Dijon Mustard5.39.217.763 v9 ?6 u1 L1 ~* J |/ R
30ml White vinegarTVBNOW 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。/ a" [2 o1 S/ e+ L4 R/ V3 d
1 litre Oiltvb now,tvbnow,bttvb& J: w3 B. B& O* O
Salt,pepperTVBNOW 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。9 f2 T' [7 C1 \* Q. N
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ; x! @, m: I* v0 DSeason to taste. ) e' e0 C7 u) a* b8 BThe sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb q+ D7 S8 n/ Q" h; K% Y+ R
The oil used will provide the underlying flavour - traditionally olive oil is used.
