Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or a saucepan filled with water) heated to 65°C (149°F) and leave for 2 hours.
Remove the yolks from the bag and place in an upright blender. Add the remaining ingredients, except the salt, and blend until smooth. Check the seasoning — if necessary, add
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