6 A4 j- G8 v5 ?+ l5 L8 `6 m4 o) V公仔箱論壇8 Egg yolks $ V! Y9 e! `! _$ c$ K! |15g 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。9 V7 B0 r5 h% I* ^2 {& i- J. `5 l
30ml White vinegar 3 b; E4 ]! K5 R5 P$ @' A: dtvb now,tvbnow,bttvb1 litre Oil8 q. ]0 T" f; V" z+ x) L
Salt,pepper % Z# O2 D2 H# ~9 Mtvb now,tvbnow,bttvb6 u$ r, l; t: m( p2 e( N. u
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.+ n, | {8 L& U. j7 T g
Season to taste. 4 C- z3 y k) ]; [+ } ^9 YThe sauce can be finished with a bit of boiling water to stabilise it more.6 h9 ^% f- ^) o2 z/ K$ G
The oil used will provide the underlying flavour - traditionally olive oil is used.