" m# r) d& L; F公仔箱論壇8 Egg yolks4 u2 O+ T6 {$ ^. j r' Z3 @, S
15g Dijon Mustard + Z: m( O9 @; \6 t6 ]tvb now,tvbnow,bttvb30ml White vinegar ) M2 n6 \" P1 a: o- N1 litre Oil % |9 t/ B$ J2 g4 [TVBNOW 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 / T. ~. h+ V8 u1 J% m 0 {: W2 a N( j! s0 q# YWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ x* D$ n0 x7 j公仔箱論壇Season to taste. . C* M, i5 B- \) y; ?# ~The sauce can be finished with a bit of boiling water to stabilise it more.5 R3 E5 i, a0 X" Z/ i' K2 t4 Y
The oil used will provide the underlying flavour - traditionally olive oil is used.