) L' ~; I3 Y, L1 X" tWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. * G+ b, i* V, i7 [os.tvboxnow.comSeason to taste.os.tvboxnow.com9 n4 R% }' Q- g; w( s$ t- |1 \/ g
The sauce can be finished with a bit of boiling water to stabilise it more. . G; Z' T( @$ T3 ^The oil used will provide the underlying flavour - traditionally olive oil is used.