7 F _+ a' R& qtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.5.39.217.77) [9 T! V' _' h1 P
Season to taste.tvb now,tvbnow,bttvb# D) `3 N2 |+ ^( z0 m
The sauce can be finished with a bit of boiling water to stabilise it more. ( Y" @1 F- H6 g5 R a5.39.217.77The oil used will provide the underlying flavour - traditionally olive oil is used.