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Mayonnaise
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2 j: L( H7 ]3 M% |5.39.217.77Serves 20
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1 j, a3 n! C5 [& J9 f9 t' J5.39.217.778 Egg yolks5.39.217.77- r% B- ^5 X0 A* W4 f4 U& b6 R! ~
15g Dijon Mustard5.39.217.77+ s* J* @6 d8 y. D
30ml White vinegar公仔箱論壇# f9 b$ N2 m: z" E. k& ?9 j
1 litre Oil
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* B" ~' A* o( n8 v+ AWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.77  g1 L, m, Y- i; N0 T
Season to taste.
0 A$ F- \3 u5 I. D$ H3 f公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.
' n( M8 _) E7 x, U' |公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.