v: t9 }) N* V. q! r( C% U% y# o/ h- PServes 20 3 l7 N. W+ `: U* |/ d, F( j4 M- u : U3 `& e) g5 Y; j( H" ~+ u+ 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。8 Egg yolkstvb now,tvbnow,bttvb# B' ~$ O2 @8 e
15g Dijon Mustardtvboxnow.com5 [: D4 z0 _* G* ~# u
30ml White vinegar 3 |9 Q& C" o: [tvb now,tvbnow,bttvb1 litre OilTVBNOW 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。' W# q; g, z" A I
Salt,pepper 9 T `3 I- u: ^6 x. btvboxnow.com; ^# U E5 M% w2 k# F Q w
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. & {' ?# A+ C; N/ J' J& A% TSeason to taste. ' R. g( V d) \6 atvboxnow.comThe sauce can be finished with a bit of boiling water to stabilise it more.0 \9 Z0 N5 u. D6 c4 [
The oil used will provide the underlying flavour - traditionally olive oil is used.