1 F/ h% P0 d* h: @2 e3 C) d( R5.39.217.76Serves 20 # c0 o' \9 f* z5 C+ a, [ : p" D7 e/ ^* Z( [3 ?: Rtvb now,tvbnow,bttvb8 Egg yolks - }4 ?3 I. C4 ~& x! t! Z$ I8 y& `tvb now,tvbnow,bttvb15g 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。 o7 O; s7 @ Z) O$ [& A* i0 p
30ml White vinegartvb now,tvbnow,bttvb% b+ e$ o1 U J1 Z1 h! _" g
1 litre Oil公仔箱論壇, |( O [5 O/ `7 Y2 A8 j2 g
Salt,pepper 3 E% ~9 z. N& p5.39.217.76 7 x. A- `4 h/ }3 X2 o5.39.217.76Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.. A. O; o" l, }5 _ p
Season to taste.5.39.217.76) O S# S! O4 e R) \& h4 s9 R
The sauce can be finished with a bit of boiling water to stabilise it more. 8 f) a" P4 Y& W6 X! Q5.39.217.76The oil used will provide the underlying flavour - traditionally olive oil is used.
