1 i; e+ G6 B1 Q8 Egg yolks ( S7 u! E! B0 Z/ cos.tvboxnow.com15g Dijon Mustardtvb now,tvbnow,bttvb5 b- L$ Q0 ^) n# u3 d' _
30ml White vinegar ) q8 D4 P3 j( S6 e4 e. f4 @1 J! fTVBNOW 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。1 litre Oil % X* y- S3 T. S2 N9 W M1 X7 N$ m% Cos.tvboxnow.comSalt,peppertvb now,tvbnow,bttvb% Y$ X/ t: D+ y; Y
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. # R5 Y' Q3 T: s1 ?tvb now,tvbnow,bttvbSeason to taste. : e! D/ i! b" \2 n j% h {tvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more.* T8 H1 N% I+ f! V: }
The oil used will provide the underlying flavour - traditionally olive oil is used.