# p+ o8 a5 m2 S: |8 oTVBNOW 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 2 d+ H+ i: B% R& \2 m, d6 r0 i$ M) T/ @2 W8 \/ Z% t7 X
8 Egg yolks 4 m1 B! ?: \/ \. z( ^: ^; R% y! atvb now,tvbnow,bttvb15g Dijon Mustardtvb now,tvbnow,bttvb/ e/ U* n4 x4 Q. ?
30ml White vinegar - \+ c! w; w. b. `7 f4 f+ p1 litre Oil ; h' W! V6 o% itvb now,tvbnow,bttvbSalt,pepper & C/ X# ]: T0 |9 O, J* LTVBNOW 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。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。, m8 a% V2 K" m, X8 s
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. H* _7 ^) Q `3 S/ z公仔箱論壇Season to taste. " _( c4 s$ U6 C: Rtvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more.+ I1 V- O" W# C# ]! W% L ]
The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
| 
