Mustard refueling


150 g of vegetable oil, 2 yolks, 25 g cafeteria mustard, 250 g 3% of table vinegar, 25 g sugar, pepper black pepper, salt
Canteen mustard, raw yolks put in the pots, add salt, sugar and eggs blade. With continuous stirring thin jet mixing oil and Delicate. Razvesti then add vinegar and roasted pepper.

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