Mayonnaiseos.tvboxnow.com3 E* p+ R" o3 t; n. L
! t+ U- o- O0 }$ Y1 k) x& j+ `
Serves 203 z) K6 V! i _0 w2 H% D
) s) o! P6 I, q7 s% k) Y
8 Egg yolks $ E) W" ?+ }/ y5 ~) z+ V15g Dijon Mustard6 c6 j( L0 W9 B+ S! }# C/ k- d
30ml White vinegartvb now,tvbnow,bttvb1 Y3 G: {. A Y- J$ r. F
1 litre Oil 2 b; ]7 J. {+ m* d% E" I6 R* uTVBNOW 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。Salt,pepper% d8 ]6 X" f$ J2 p. N+ `1 r3 O
# @& u' O* U# b u( u, {
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.$ ~9 X) g9 x) K7 z+ o( O9 d. D4 j' D3 l
Season to taste.os.tvboxnow.com) Q" }0 \! H: n. C
The sauce can be finished with a bit of boiling water to stabilise it more. 6 p( J+ L4 Z, j" \8 s) @. |The oil used will provide the underlying flavour - traditionally olive oil is used.