- 2 organic, free range egg yolks
- ¼ teaspoon of fine salt
- ½ teaspoon of Dijon mustard
- 1 dessertspoon of white wine vinegar (or lemon juice)
- 225ml/8 fl oz oil (use a ratio of 6 parts light oil like groundnut or sunflower:2 parts rapeseed or olive oil)
Have everything at room temperature.
Place the egg yolks, the salt, Dijon mustard and white wine vinegar in a bowl. Whisk together, then s-l-o-w-l-y add the oil, starting with the light oil and finishing with the heavier rapeseed/olive oil. As you whisk you will see and feel the sauce thicken and the sauce will absorb the oil faster.
Keep refrigerated and use within a few days. Add herbs .. or not.
Eat.