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A heavy 2 ½ quart round bottomed mixing bowl and a large wire whip (or electric mixer)
- 3 egg yolks
- ½ teaspoon wine vinegar or lemon juice
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 1 ½ to 2 ¼ cups excellent olive oil or salad oil or a combination of both
- Drops of wine vinegar or lemon juice as needed
- Salt, white pepper and mustard
Warm the bowl in hot water, dry it, and add the egg yolks. If you are beating by hand, set a wet potholder under the bowl to keep it from jumping about. Beat the egg yolks for a minute or two until thick and sticky, then add the vinegar or lemon juice, the salt and mustard, and beat vigorously for 1 minute more. Beating the yolks at moderately fast speed, start adding the oil by droplets until about ½ cup has gone in and the mixture has thickened into a heavy cream. As soon as this has happened, you can relax, stop beating for a moment if you wish; then continue adding the oil in tablespoon droplets, beating thoroughly after each addition. When sauce thickens too much, thin out with droplets of vinegar or lemon juice. When you have added as much oil as you wish, up to 2 ¼ cups, season to taste. If sauce is not used immediately, scrape into a small bowl and cover tightly so a skin will not form on its surface.