2 E* Q/ ?; R% @' G5 E5.39.217.77Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.公仔箱論壇$ t7 @& u; ~- V- W+ z# o+ M
Season to taste./ b+ I2 T" V& m, S! [
The sauce can be finished with a bit of boiling water to stabilise it more. # `% h6 {0 N5 {7 q0 y6 g5.39.217.77The oil used will provide the underlying flavour - traditionally olive oil is used.