8 X% q. x4 r, W7 ?$ d3 F) r4 B; V公仔箱論壇Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.7 o# d/ h% |- {# v6 k6 `' |
Season to taste. ) p/ ^& |, {# e$ T8 mtvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more.2 E6 _; w) Q0 c9 w$ [# R% E
The oil used will provide the underlying flavour - traditionally olive oil is used.