* Z; n8 F3 w4 F0 m2 t% \公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. & b' I8 L" V8 b4 U! W5.39.217.76Season to taste. % z: Q3 F# u( V) \3 ?0 j, m5.39.217.76The sauce can be finished with a bit of boiling water to stabilise it more. ' ]* O8 P& l* h- F$ m5.39.217.76The oil used will provide the underlying flavour - traditionally olive oil is used.