Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent for 30 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 65°C (149°F) and leave for 2 hours.
Using a hand-held stick blender, blend the yolks with the vinegar, lemon juice, oil and salt until smooth. Pass through a fine sieve and cover with a piece of baking paper to prevent a skin forming.
© 2012 All rights reserved. Published by Murdoch Books.