• 125ml pasteurised egg yolks
• 1/2 tbsp dry mustard
• 75ml vinegar
• 1 litre olive oil
• squeeze lemon juice
• pinch salt and pepper

method:-

1. place the egg yolk into a mixing bowl.
2. add mustard, salt, pepper, and 3/4 of the vinegar then whisk together.
3. slowly add the oil in stages, whisking continuously, avoid curdle.
4. adjust consistency with the remaining vinegar. the sauce should be thick enough to hold its shape when place on a serving spoon.
5. add the lemon juice.