Preparation info

  • Makes about

    300 ml

    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About


  • 2 large egg yolks (size 1–2)
  • 2–3 × 15 ml spoon (2–3 tablespoons) lemon juice


Beat the yolks with 15 ml spoon (1 tablespoon) lemon juice, and a little salt and pepper. Beat in the oil, drop by drop at first and then a little faster as the sauce thickens. Taste and adjust the seas