# ^! W4 Q! G; ~$ x" A: m1 T7 RWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb$ e' _& n. E. Q+ A3 [0 {0 X
Season to taste. ! e3 o! p6 c) X$ X, u: C5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more.5.39.217.769 I& O$ l1 I& g3 R! |/ ]1 j) \4 H
The oil used will provide the underlying flavour - traditionally olive oil is used.
發表於 2008-6-6 12:13 AM
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