9 Z5 s+ {) A! ~' b( z8 J& xtvb now,tvbnow,bttvbWhisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. . V- \' Q7 u, a k公仔箱論壇Season to taste. 3 L0 K. @4 n! t- y J3 w+ G6 etvb now,tvbnow,bttvbThe sauce can be finished with a bit of boiling water to stabilise it more. 9 q. ]' R% z, j% Y& m4 t: MThe oil used will provide the underlying flavour - traditionally olive oil is used.