2 I" R3 x1 q( C- `3 @: E1 W) {6 L( [6 d8 Egg yolkstvb now,tvbnow,bttvb. \3 U) _7 P6 y t
15g Dijon Mustard 0 D/ ]6 Z1 l: P30ml White vinegartvb now,tvbnow,bttvb; T# C! j: c# |/ J0 v6 [
1 litre Oil公仔箱論壇) ?/ h1 x7 v. v7 s" R) ~1 z
Salt,pepper % F- [* u1 R5 v5 ~. ^公仔箱論壇; D3 [8 U, T5 J# k9 D
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.8 @& G8 Z* K% O9 Z* f. C$ |
Season to taste. * ?4 R8 q/ x, l$ V' WThe sauce can be finished with a bit of boiling water to stabilise it more.TVBNOW 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。# g, U$ |( _3 @4 X; L
The oil used will provide the underlying flavour - traditionally olive oil is used.