( D7 k% `: S! k: Z/ }5 [5.39.217.77Serves 20 7 @4 U3 j( s% n" p5.39.217.77$ b6 Z6 _3 M' j# M; j+ r
8 Egg yolks; U/ z1 T* H5 B2 Y
15g Dijon Mustard5.39.217.776 }* n: c* O) M4 n1 N
30ml White vinegar * f5 c, f6 K1 T$ F' U' m1 litre Oil5.39.217.77& S9 k: r: Q& h! Q
Salt,pepper ! v+ q. r2 f+ [9 T5 b4 `5 Z" G: s( c/ F' Z* @
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇) O0 B' s+ l. p& N* j6 r
Season to taste. ) J4 h6 j0 D# i- C; stvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. 6 h2 ~5 @8 ~* v- r& A6 ITVBNOW 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 oil used will provide the underlying flavour - traditionally olive oil is used.