! x' t: E A$ k3 wWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. , ]# u6 ?) m! M% y& w& A, ttvb now,tvbnow,bttvbSeason to taste.1 G* L$ O1 ~6 [
The sauce can be finished with a bit of boiling water to stabilise it more. $ R0 U' w8 g, z: _1 x g' i/ A: }The oil used will provide the underlying flavour - traditionally olive oil is used.