0 \* d. t& _/ [8 Egg yolks ( A: E" ~' Y4 o4 d8 mos.tvboxnow.com15g Dijon Mustardtvb now,tvbnow,bttvb/ T2 B: S# i; G( f
30ml White vinegar ( w6 b }/ G& D1 litre Oil % F4 }9 `' C0 D5 NSalt,pepperos.tvboxnow.com. @7 {! u; L" h5 b I
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time. s, R' W6 s Z* o! O! c! a( m
Season to taste.公仔箱論壇5 L; j) Q" h( r( N# W6 n$ S; Y% @
The sauce can be finished with a bit of boiling water to stabilise it more.tvb now,tvbnow,bttvb! D7 y4 I* D' l) |
The oil used will provide the underlying flavour - traditionally olive oil is used.