8 _" A8 X, R- j9 t% A# `; wServes 20 1 u* |: J$ @8 O& \: g- O" GTVBNOW 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。 % S8 R* M% D0 a. x5 w0 Z8 Egg yolks : z% ]+ A( ?" F6 o( g3 t+ C公仔箱論壇15g Dijon Mustard % W' N( M4 k; R4 x5 ^1 }7 c5 h; J公仔箱論壇30ml White vinegar 0 f+ f5 h6 c' b* d' ]1 G2 H, {公仔箱論壇1 litre Oil 2 C1 \& W- f* [/ o, ?9 e公仔箱論壇Salt,pepper ' p& m' g N) I" ^7 `1 v% C5.39.217.76TVBNOW 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。; s0 f: s. |% Y
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. ! k* r& B( w4 U5.39.217.76Season to taste. r9 @0 [7 y% {8 @公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. + C% z t: o, f& k. u _4 l4 I2 o: `公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.