5 @1 e: V) y' s7 P4 Jwww.tvboxnow.comServes 20 2 m; M7 y! [) k2 d3 h3 i7 ^www.tvboxnow.comwww.tvboxnow.com, o8 q) P! K8 U! \7 }9 Y0 _9 x
8 Egg yolks + R z9 Q! ]& }, XTVBNOW 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 MustardTVBNOW 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。# a: |2 B J# j' T% n9 w
30ml White vinegar% c7 c+ _; Z* r: E; ?
1 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。- F/ P) p8 x, \# r& n6 m0 J
Salt,pepper ! A0 y" C6 U4 z3 y; b; d @- ptvb now,tvbnow,bttvb $ v# n T N% twww.tvboxnow.comWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 H7 m5 U# r3 k- u4 ]3 p/ D5 C: NTVBNOW 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. 9 @; V" g3 M# V9 h6 ^The sauce can be finished with a bit of boiling water to stabilise it more.8 k$ C3 ?8 e. l2 R L+ k1 K
The oil used will provide the underlying flavour - traditionally olive oil is used.