# ]) o4 _% J( T0 n9 X/ p8 Y9 ]tvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.: V0 u) v. v" F ]) |( z
Season to taste. ' ~0 K9 z4 Z, ?' t7 E* Y2 tThe sauce can be finished with a bit of boiling water to stabilise it more.9 @& G* T6 I, `* ~! y, B
The oil used will provide the underlying flavour - traditionally olive oil is used.