Mayonnaise 1 h! P7 U% v( d* r# {5 hTVBNOW 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。 * }) J v* Q, h4 A/ u- a; gtvboxnow.comServes 20 9 d! ?; D% _5 T& [公仔箱論壇tvboxnow.com/ k5 ], `$ t% [! F. @
8 Egg yolks 8 y+ q; A: T7 w7 j \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。15g Dijon Mustard: m ]! C s& F' h
30ml White vinegar' s8 ^ Q, _- {( L" P1 G
1 litre Oil' G. C2 \: B( N' D+ X3 `1 {
Salt,peppertvb now,tvbnow,bttvb/ n& m `0 H& ~9 s5 F4 G* L3 _
6 P8 V3 H0 u/ W& t& }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。Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.* E/ h5 N. q" t4 @2 ]
Season to taste. 0 l, L# f% G5 T3 z$ o% ATVBNOW 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.* ?3 s( y5 h! k6 W( R
The oil used will provide the underlying flavour - traditionally olive oil is used.