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8 Egg yolks , k3 s$ |) E. e/ b; ]9 f15g Dijon Mustard 2 t6 H/ I D( y; F- L/ A30ml White vinegar & o) G1 ?) d( j* m4 q0 C t" P7 s. htvb now,tvbnow,bttvb1 litre Oil 1 ], j: Z) `$ Y- H. D) rSalt,peppertvb now,tvbnow,bttvb/ k- @. @8 j) \) {" F
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 9 @& n1 d7 @ a" {$ O ZTVBNOW 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。Season to taste.公仔箱論壇2 F+ {. V2 T2 S S% o
The sauce can be finished with a bit of boiling water to stabilise it more. % R a+ `8 k( cThe oil used will provide the underlying flavour - traditionally olive oil is used.