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4 O# t6 D" e  w3 K/ }7 hServes 205.39.217.77" z# w' ]2 c4 W' z

$ J( R) M& k& ]: U* Q; _( P8 Egg yolks5.39.217.776 ~5 Y$ F8 n, ]! ~! z7 I
15g Dijon Mustard
& \* P7 r! h" Z2 u3 s30ml White vinegartvb now,tvbnow,bttvb6 ^7 L5 [' {0 a0 I9 F$ Q0 [
1 litre Oil公仔箱論壇% s, ?; ^! y( T5 K! e, H
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.
0 X2 q0 {. \/ B& P5 Xtvb now,tvbnow,bttvbSeason to taste.( z4 B. F0 A9 u" \" s# o
The sauce can be finished with a bit of boiling water to stabilise it more.( _2 S, l" L2 d5 H/ M+ ~/ E2 g& o" ?
The oil used will provide the underlying flavour - traditionally olive oil is used.