Mayonnaisewww3.tvboxnow.com L& ]7 v( [2 L) y4 D' c- {
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8 Egg yolks N- q* Z2 L) b+ i0 d( Otvb now,tvbnow,bttvb15g Dijon Mustardtvb now,tvbnow,bttvb! c" N6 |# E. ~% ]1 P7 r, X
30ml White vinegarwww3.tvboxnow.com7 k6 s# V$ R/ Z+ w
1 litre Oil公仔箱論壇/ G, A8 w2 y6 W4 V, p3 c a$ Z
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& Z( K2 N! f- n0 Q公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. : W8 v! W4 S9 }3 T% M3 S3 S; u, p/ n6 dSeason to taste. ; i; A+ T4 ~. ^The sauce can be finished with a bit of boiling water to stabilise it more. 9 @) D3 X: e+ v) Y0 eThe oil used will provide the underlying flavour - traditionally olive oil is used.