" z4 e8 Z. k( k0 d" m8 a5 O3 ~+ _# pWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 2 l/ V- G2 e" [& sSeason to taste.www3.tvboxnow.com* X. d+ x9 s. n3 `8 O, a' o
The sauce can be finished with a bit of boiling water to stabilise it more.www3.tvboxnow.com* E+ g! T. R# l+ W5 p9 ?
The oil used will provide the underlying flavour - traditionally olive oil is used.