Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 egg yolks
  • salt and freshly ground black pepper
  • ½ level teaspoon dijon mustard


Place egg yolks (make sure gelatinous thread of the egg is removed), salt, pepper and mustard in a bowl. Twist a cloth wrung out in very cold water round the bottom of the bowl to keep it steady and cool. Using a wire whisk, fork or wooden spoon, beat the yolks to a smooth paste. Add a little lemon j