196 Sauce Bohémienne

Method

Place dl (5 fl oz or U.S. cup) very thick cold sauce Béchamel into a basin with 4 raw egg yolks, 10 g ( oz) salt, a pinch of pepper and a few drops of vinegar.

Mix well together with a whisk and add 1 litre ( pt or U.S. cups) oil and 2 tbs tarragon vinegar proceeding in the same way as for making Mayonnaise. Finish the sauce with 1 tbs made mustard.