Mayonnaisetvb now,tvbnow,bttvb+ P$ M9 Y5 \/ t* U8 l v0 [6 f
% G1 N, P0 _3 d) v8 I: M& h5.39.217.77Serves 20 / E% a. `1 b( `: ~公仔箱論壇 1 H( A8 @+ \; p6 K' Q! W. U/ Gtvb now,tvbnow,bttvb8 Egg yolks ' r0 u8 N) C/ q: _6 j15g Dijon Mustard6 T% J; |, g( `! z2 C' [' p; ?
30ml White vinegar公仔箱論壇0 r, a0 B1 d* G7 _# \: {/ A
1 litre Oil5.39.217.77& R/ k1 Y1 B# k3 K
Salt,pepper5.39.217.775 w0 B( j3 {* [4 F4 e' o
7 r- l3 s2 z1 k7 P: l F6 \+ mtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. # \; _; Y7 j9 S l! Q% O- _Season to taste.5.39.217.77! {; ^; @3 C- {1 R
The sauce can be finished with a bit of boiling water to stabilise it more. ) s$ k, p& o- I) U6 K公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.