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Mayonnaise
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( o) q7 }) g$ a6 U  d- W+ j5.39.217.77:8898Serves 20
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( t3 o# P6 m' U8 ttvb now,tvbnow,bttvb8 Egg yolkstvb now,tvbnow,bttvb% y6 ~  w  m) d$ c8 ]
15g Dijon Mustard
) M+ E7 O6 x6 q, B% h30ml White vinegar
# I. a' u9 c* _5.39.217.77:88981 litre Oil5.39.217.77:8898' ?* N2 Z& K' h# J+ b6 g5 w
Salt,pepper公仔箱論壇2 u* f6 R/ d: J8 {) R

- N! d" @+ ~/ N9 g) H4 {1 otvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb5 N4 a5 R+ U* I% w) Y
Season to taste.% I" J; t3 q" L1 N; ]9 R1 W# a8 t
The sauce can be finished with a bit of boiling water to stabilise it more.2 D% h0 {7 k) t3 ~  |
The oil used will provide the underlying flavour - traditionally olive oil is used.