7 V/ A& m1 g }Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 8 F8 X0 ?3 c5 d$ D* C4 @Season to taste.5.39.217.76% [! v: U4 N' I% t3 t6 e: Y8 s
The sauce can be finished with a bit of boiling water to stabilise it more. ( W) U3 d2 z% _" ^/ NThe oil used will provide the underlying flavour - traditionally olive oil is used.