Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water)
Remove the yolks from the bag and place in a small bowl. Whisk in the salt, lemon juice, vinegar and water. Then whisk in the oil. Check the seasoning, then pass through a fine sieve. Store in a small dish and cover with a piece of baking paper to prevent a skin forming.
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