Mayonnaise6 T) Z$ p# C2 h# Z' [4 S% Z
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Serves 20 5 e7 T' a# i5 N. }6 A" f# v1 ?3 r2 E- p
8 Egg yolks % g2 T' Y' k+ Z9 F( e/ ^15g Dijon Mustard 7 `7 F+ P1 | ]" `, f30ml White vinegar ; d; R) k; R! q9 H3 O6 Q7 k" V# h4 nwww1.tvboxnow.com1 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。8 i8 g! d+ l. q f6 @& I
Salt,pepper公仔箱論壇; W+ f1 d1 q" a) m, R# W- m9 v6 c' N8 Y
: \. J4 b) y$ T+ Z V l公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. - e/ ?0 V6 j9 W+ E1 Y: q6 tSeason to taste.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。/ V4 R+ L1 f$ ]
The sauce can be finished with a bit of boiling water to stabilise it more. 9 A* I# r1 [; E1 h: B$ C5 oTVBNOW 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.