* K& j3 P; r+ n" g2 h. s6 t5 Btvb now,tvbnow,bttvbServes 20tvb now,tvbnow,bttvb, b2 Y9 g4 b# R, q
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8 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。5 _; |- s( Q7 d( h6 j* Z" M
15g Dijon Mustard ; _. m: E4 i) @/ Z, Z: TTVBNOW 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。30ml White vinegartvb now,tvbnow,bttvb3 D* R# y& F# n2 S
1 litre Oil 4 b/ {" y2 M, h g公仔箱論壇Salt,pepper ! w% L" Z7 \: v5 M5 p公仔箱論壇/ N/ D& M, j4 ~7 g9 v3 h" n# Z$ Q0 y
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. : m- @& b, V) M2 [: u5.39.217.77:8898Season to taste.tvb now,tvbnow,bttvb$ G+ [7 v. U! t7 a
The sauce can be finished with a bit of boiling water to stabilise it more. ! {0 L9 v( p! x5 D$ ]2 H公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.