2 B! r0 y! k$ Q# [ E2 U/ qtvb 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。6 M+ j2 }9 \% J3 S
5.39.217.77. @$ m+ `: E, h. H
8 Egg yolks5.39.217.773 r8 Z- j) e. A; s# P
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。+ N' V3 W; o3 w; x5 l' S) u
30ml White vinegar4 w# q* c9 W0 o
1 litre Oiltvb now,tvbnow,bttvb7 |. h0 h# U+ Z7 [
Salt,pepper5.39.217.77/ U$ @# y& ?8 C i
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 1 E. U2 {4 s" F S3 _5.39.217.77Season to taste.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。( c* a4 K- ^3 z+ b r" ?
The sauce can be finished with a bit of boiling water to stabilise it more. , C- U: h' ~5 D, J q( R qThe oil used will provide the underlying flavour - traditionally olive oil is used.