Mayonnaise , I9 m& K5 D6 n9 f$ U7 k+ Q ) n; N* P5 L z8 S/ |) o! Ptvb now,tvbnow,bttvbServes 20 8 e' |9 H) f, A- r4 t; ], ]tvb now,tvbnow,bttvbTVBNOW 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。2 G" q. Z. t1 J. K6 e8 m
8 Egg yolks : a# _) G; ~- Gtvb now,tvbnow,bttvb15g Dijon Mustard * H' q& r: T/ `- u% `( u0 a2 T30ml White vinegar % t& A2 m" r& T" k1 litre Oil- q4 Y: H+ ], o
Salt,pepper / B4 d7 x3 z; t1 q8 S# R5.39.217.77 $ B( @; U+ }+ O0 W3 Y$ jWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.771 Q6 G5 e8 K3 ?+ _4 j% ]
Season to taste. ! U2 _ J# o/ _; C. |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。The sauce can be finished with a bit of boiling water to stabilise it more.公仔箱論壇& u0 s2 ]2 H2 O' h
The oil used will provide the underlying flavour - traditionally olive oil is used.