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. T! M* F" A* @6 e$ a# i. L+ F3 {& R/ `Serves 20( y4 X/ Z+ b! G
) k0 h0 Z4 a a3 q, H$ i! y5 h公仔箱論壇8 Egg yolks 2 [; ]4 i4 d2 V公仔箱論壇15g Dijon Mustard N6 u/ j9 l2 a; u% v6 g
30ml White vinegar7 X+ G) w2 S0 s/ \, ~; u8 x7 ~
1 litre Oil 7 h: @, L J f; r. J$ o+ Qos.tvboxnow.comSalt,pepper( j" ?4 v1 _. E# B/ N( k
" G! C c2 H6 E% _& T9 f公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb8 x( @0 r# U, A X: p
Season to taste. % K' J3 ~7 u. GThe sauce can be finished with a bit of boiling water to stabilise it more. ( P- b; ?3 P) O3 @* L1 F" mThe oil used will provide the underlying flavour - traditionally olive oil is used.