Preparation info
  • Makes about

    1 pint

    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 egg yolks
  • 2 tablespoons vinegar
  • ½ teaspoon salt


  1. Have all ingredients at room temperature. For a better sauce remove the hard piece, or core, that clings to each egg yolk. Beat yolks together and then add vinegar, salt, and pepper. Use whisk, hand beater, or mixer.
  2. Add oil by drops, then in a fine stream. Periodically stop adding oil and blend mixture. Use hand mixer on high speed, regular mixer on medium.