$ S* O& v7 e' n( S2 g" I n# L* FWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvb now,tvbnow,bttvb U5 R. w& D( y6 D# _* ~5 Q; x# {
Season to taste.5.39.217.768 S" N1 ]: Z- r3 ~0 C& ?
The sauce can be finished with a bit of boiling water to stabilise it more. % X/ Y4 H6 G8 f- E6 g2 W9 {公仔箱論壇The oil used will provide the underlying flavour - traditionally olive oil is used.