3 p1 d5 |" \* g9 U Ttvb now,tvbnow,bttvbServes 208 g w A5 L, m5 m/ B& E" g7 o
$ X- H' E& I, C% T* e8 Egg yolksTVBNOW 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。; S( Q+ U; e( Z1 i0 _7 i9 B
15g Dijon Mustardtvb now,tvbnow,bttvb$ s. E" |3 G% F j' U! ]; r+ j4 H
30ml White vinegar* V" Q1 u+ A- C6 n: g2 V. R* U
1 litre Oil5.39.217.77# O; ?; ?# a" Q* g
Salt,pepper % [- \/ [: J( ]/ ~( z公仔箱論壇tvb now,tvbnow,bttvb# s' [7 Q* @ {. N* n* q
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. + w+ ~3 D! j/ z. P! j% b" LSeason to taste. - o1 d# i5 o4 r5.39.217.77The sauce can be finished with a bit of boiling water to stabilise it more.0 [6 U$ f, d: N% h3 [) r/ P0 I
The oil used will provide the underlying flavour - traditionally olive oil is used.