# V5 q# t. }" J' U/ a( K3 JServes 20 ! @* y ~. [) U6 Y7 G# t: H9 _ ! C* U- f: _: U! e5 Z% n: R; Atvb now,tvbnow,bttvb8 Egg yolks 4 N+ |0 l K: b4 Z4 q a% ]7 f: i15g Dijon Mustard: Q. E' q3 D4 a
30ml White vinegartvb now,tvbnow,bttvb$ C2 p( L5 Z' P) O& f
1 litre Oil* u7 j! t3 k7 t4 J
Salt,pepper 0 }: z6 b- H& I9 C0 Z5 b5.39.217.77:8898 5 f1 Z3 ^' Y: w0 _ K Utvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 j0 _2 u7 U" _* wSeason to taste. - X7 Q, t( n" pTVBNOW 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 sauce can be finished with a bit of boiling water to stabilise it more. ! D5 p% z; G3 O6 G- J: Z& Q+ NTVBNOW 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.