|
Method:
Place egg yolks,1 teaspoon of the lemon juice,
and the salt in a mixing bowl and whisk
together until mixture is smooth and thoroughly
combined.
To add the oil, start with one drop at a time
and whisk constantly until the mixture begins to
thicken; add remaining lemon juice, then pour
the oil in a very slow; steady stream and
continue whisking until all the oil is
incorporated and the sauce is thick and
emulsified.
Use immediately, or refrigerate in an airtight
container for up to 1 week.
|
|
