: r }6 Q6 v, h; z, h$ Z) A/ I$ V7 c公仔箱論壇8 Egg yolks公仔箱論壇/ W# W# Z: F5 S! r7 b. l
15g Dijon Mustard ( u+ u0 D- s. F1 C5.39.217.77:889830ml White vinegar公仔箱論壇/ [$ {( m4 p7 W/ i3 g( [
1 litre Oil5.39.217.77:88987 I$ j( j1 B' D/ e+ [3 n
Salt,pepper ) p. S% R( `' V% F, o, f公仔箱論壇tvb now,tvbnow,bttvb4 V1 L* ~8 l v. S0 U
Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.: a% h# G' H1 a/ F7 V9 [
Season to taste.tvb now,tvbnow,bttvb5 L2 }: L' t9 T- |4 Q/ P5 g3 G
The sauce can be finished with a bit of boiling water to stabilise it more.! n" ~5 z6 ?3 \' x1 p0 j
The oil used will provide the underlying flavour - traditionally olive oil is used.