• 1 egg yolk, cooked
  • Juice of one lemon
  • 1 egg yolk, uncooked
  • ½ teaspoon salt
  • 1 cup salad oil


Rub the cooked yolk through a sieve. Add raw yolk. Beat thoroughly. (Be sure the yolk is free of all white.) Add oil drop by drop, beating constantly. This mixture should be thick and creamy. Add salt and lemon juice after you have added about three tablespoons of oil. Tarragon vinegar may be used for an interesting flavor.