* D$ x- Y s0 M7 t6 F2 l/ h! _- W9 D8 Egg yolks ) m% n/ L' Z3 \$ H2 e6 f6 Jtvb now,tvbnow,bttvb15g Dijon Mustard5.39.217.76, a: ]: K, h: y: U
30ml White vinegar ( l, s! {9 Q. Q% @, J1 litre Oil ! Z) e: H; X! g0 ^) Btvb now,tvbnow,bttvbSalt,pepper ! q" P0 U+ z( z1 | B' |: z; B# x- a4 H: ntvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.76& L Y5 y3 o3 ?% E: P
Season to taste.公仔箱論壇5 V7 ~% p4 p& V
The sauce can be finished with a bit of boiling water to stabilise it more. 2 D" V3 \% |; N XThe oil used will provide the underlying flavour - traditionally olive oil is used.
