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Mayonnaise
& ?! e' l# S! z8 f* E5.39.217.77:8898
  x# h5 L+ @5 z3 f$ kServes 20
  d! P' [6 \  E8 e9 z* w$ 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。
' N# `# h" K  }+ n8 Egg yolks
# \% s% V& r$ Atvb now,tvbnow,bttvb15g Dijon Mustard
2 H+ @6 d& y8 a3 [- ntvb now,tvbnow,bttvb30ml White vinegar
' y7 S) z6 O5 U1 litre Oil公仔箱論壇! |" S- P( C* [) a6 _
Salt,pepper
0 R" Y: D% t& z7 ?! Ytvb now,tvbnow,bttvb7 ]& o! h- e+ K" N
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.& ^9 l/ `1 K4 J/ b) B' \' j, e
Season to taste./ f0 ^0 D1 o2 J5 b- S3 W3 R- G
The sauce can be finished with a bit of boiling water to stabilise it more.
* K8 b% \( Y/ dThe oil used will provide the underlying flavour - traditionally olive oil is used.