% U' ^' A: v. H* T! F5 v* Mos.tvboxnow.comServes 20 1 `( U) E4 x1 Q9 \ . q( E; p$ F) z- ?3 ? Q, U( A8 Egg yolks ; ]* Q M* i+ q9 `9 zTVBNOW 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。15g Dijon Mustard 2 v' o* {* r U$ [: `3 y30ml White vinegarTVBNOW 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。7 Y, L7 M1 f7 E5 R Q" j, J2 q0 ]
1 litre Oil r) x }/ B( m. w0 c% g, L" r, G
Salt,pepper 3 t3 @- A) ^9 }1 B公仔箱論壇5 @: l& S+ u3 B! k9 v6 u
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. # R' u1 U5 K9 }Season to taste.公仔箱論壇0 J% o) c! s Z, { m
The sauce can be finished with a bit of boiling water to stabilise it more.# b4 d2 j$ g/ a
The oil used will provide the underlying flavour - traditionally olive oil is used.