- u9 H! L7 M$ [7 p8 K8 e8 Egg yolks % U# n9 r; X: x( \* A5 s* o7 P8 Q2 bos.tvboxnow.com15g Dijon Mustard+ X% N) K( K( |4 f' V, [" @
30ml White vinegartvb now,tvbnow,bttvb1 C. B! O' @- T
1 litre Oil $ W) N! {" w. \5 `Salt,pepperos.tvboxnow.com- }" s2 s6 L; D7 ^4 e. J1 y
+ v X3 o7 Q5 xWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. 4 I3 j0 p+ S# c+ u1 {tvb now,tvbnow,bttvbSeason to taste. / W5 A+ o. x2 u. P公仔箱論壇The sauce can be finished with a bit of boiling water to stabilise it more. 3 {- g- C( }: j, H( \7 m! tos.tvboxnow.comThe oil used will provide the underlying flavour - traditionally olive oil is used.