( Z( K& Q7 k4 C/ ]" X4 Awww3.tvboxnow.comServes 20 5 h. d# a8 e, A& Htvb now,tvbnow,bttvb, R* J" X4 ^ ]- c' C" Z
8 Egg yolks s0 V+ v* a5 w4 a) ^ D% X* \tvb now,tvbnow,bttvb15g Dijon Mustard" X; `4 s' z5 H& N, [, n, o2 ]
30ml White vinegar 7 X( w6 `* w; @2 P* r) rTVBNOW 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。1 litre Oil - X" w6 i& l9 ^1 Y) H/ r2 oSalt,pepper 5 m) L6 V2 z0 K$ Y% h9 p+ {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。 % Z. @5 ~- o* I, w) g) S7 cWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. j# u, e: I" ~" g6 L
Season to taste.1 R" a; x$ i' m* R0 w& m; Q- M
The sauce can be finished with a bit of boiling water to stabilise it more.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。( P, M( v4 r) m
The oil used will provide the underlying flavour - traditionally olive oil is used.