Hard-Cooked Egg Yolk Mayonnaise

The direct ancestor of this sauce is the recipe for Ius in Copadiis, numbered 286 of the Flower and Rosenbaum translation of Apicius; from the list of ingredients alone it is possible to see that the combination could only end up as a mayonnaise-textured sauce. It is a sweet-sour sauce containing honey and recommended as an accompaniment to sliced boiled meats.

For this modern version, use the blender. You can either discard the egg w