3 q+ s6 a! k7 ?/ oWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. $ j$ ?- S. i2 S" ^Season to taste. ; T3 Y+ {$ T0 A公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more.公仔箱論壇) a, p/ j7 l: V# t- s/ a" X- g
The oil used will provide the underlying flavour - traditionally olive oil is used.