) r; C, V" ~# n( C, S# k& VTVBNOW 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。Serves 20 . l$ L0 J& [( L- ^& i2 F {% los.tvboxnow.comos.tvboxnow.com& o; T5 c# U \/ q6 K) W
8 Egg yolks . j; \1 N* X9 J. k1 c15g Dijon Mustard [3 ~1 N5 d6 S* m, p' s5 e
30ml White vinegaros.tvboxnow.com R& z8 O( ~. w
1 litre OilTVBNOW 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。9 {$ J4 \6 J9 Z, l/ ?
Salt,pepper ( B; a: D4 g* L公仔箱論壇公仔箱論壇5 b6 x4 p5 o: M+ w9 p# d/ ]
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. # d& Y# ~9 ]! aos.tvboxnow.comSeason to taste. + p/ ?) p- s9 ]4 M4 L q" s公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.os.tvboxnow.com" i. g6 x E7 \% j
The oil used will provide the underlying flavour - traditionally olive oil is used.