, l: U) a# W1 ~1 C0 C# t8 f! P: AServes 20 . g2 p# Z7 `! _# s. Itvb now,tvbnow,bttvb . g. E8 X9 H2 w( Btvb now,tvbnow,bttvb8 Egg yolks . P3 I% K) A8 V' ~& T, I% ]- l公仔箱論壇15g Dijon Mustard$ T! l' W6 v% I
30ml White vinegar i# f9 ~5 m9 m J2 \% }tvb now,tvbnow,bttvb1 litre Oil + v+ c/ ~& R1 z* Jtvb now,tvbnow,bttvbSalt,pepper公仔箱論壇" R L6 k& I( a# D' w: {
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇2 p5 ~/ S( w5 _2 p, ` S6 _- L
Season to taste. 3 w6 t' }' K% r4 c$ F: N7 nThe sauce can be finished with a bit of boiling water to stabilise it more. ! O9 ^3 X6 c1 A, [, U. ^' W: t* N) }公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.
