( @7 T5 x) ^. h' F' Qtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. & Q e: T0 J p) [5 eSeason to taste. ) K8 A$ s, Q( F5.39.217.77:8898The sauce can be finished with a bit of boiling water to stabilise it more. / s% [# l- p, L+ U5 P$ kThe oil used will provide the underlying flavour - traditionally olive oil is used.