Mayonnaise : E# @2 u/ v8 C" h) V / c: N! u4 D6 x3 f* ]# jtvb now,tvbnow,bttvbServes 20TVBNOW 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。. D4 H& \4 m; p
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8 Egg yolks + J' p9 m. t7 L% Y15g Dijon Mustard / k% q: E, f6 v$ x5 S公仔箱論壇30ml White vinegar3 ]! N; P6 [! ^' C1 v
1 litre OilTVBNOW 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。) C8 s* h. `6 a* ?1 x% _
Salt,pepper 1 }& s& \; r& U3 j/ E' ? 0 ]! G; ^, j* v: O' w6 U' vWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 i( f4 n* D; N e) DSeason to taste. ( i/ h ^& O) U公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. % b0 J6 _, a9 |; `- P# B( I& Q公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.