# A6 t) \0 }( {. n+ Dtvb now,tvbnow,bttvb8 Egg yolks7 Z7 b+ l, E' O
15g Dijon Mustardtvb now,tvbnow,bttvb2 Z8 V9 i- C, K/ J3 V# a8 b7 e
30ml White vinegar, s" a. e& [$ F' z6 z0 z- z
1 litre Oil . o1 F* t! o9 R, j' YSalt,pepperTVBNOW 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。 `: B0 T2 `# ?) y+ h* U9 v
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. % R4 k7 o. v0 z& p, Y/ ~* Oos.tvboxnow.comSeason to taste.公仔箱論壇8 Y- l7 a) I$ C4 w7 D5 `
The sauce can be finished with a bit of boiling water to stabilise it more. 5 g7 u1 F7 p. z) P& v6 RTVBNOW 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 oil used will provide the underlying flavour - traditionally olive oil is used.