+ l' L1 L* d4 P5 x9 ^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。8 Egg yolks9 d. j8 p6 e* N( i" V" O& M
15g Dijon Mustard 6 R; h. _! P2 r+ T( A+ [6 J30ml White vinegar 8 l" c& U8 p6 ?( N* q kos.tvboxnow.com1 litre Oil 8 H- W B0 m7 I5 @os.tvboxnow.comSalt,pepper& X D7 ^1 ^* I+ e9 v& K7 V5 E4 P
+ N' ?! g. R$ H( PWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 7 a+ y: ]3 ?4 f1 r8 k+ NSeason to taste. 3 ~+ a, @) N/ X2 X, a, TTVBNOW 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。The sauce can be finished with a bit of boiling water to stabilise it more.5 E' Q o6 f2 ]
The oil used will provide the underlying flavour - traditionally olive oil is used.
