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| 3 | egg yolks |
| 3 Esslöffel | Cold water or stock; (up to 4-1/2) |
| 1/2 Tasse | oil room temperature |
| 1 1/2 Teelöffel | Fresh lemon juice and/or white wine vinegar; (up to 3) |
| 1/2 Teelöffel | Dry or Dijon mustard; or to taste, (up to 1) |
| | Salt and ground white pepper to taste |
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Eggs, oil, and blender Must all be at room temperature 70 degrees. Rinse the blender container in hot water and dry it.
Quantity: About 1 cup
Combine egg yolks and cold water in a medium stainless-steel bowl or a medium saucepan with sloping sides (so you can whisk efficiently). Use the least amount of water or stock for small yolks, and proportionately more liquid for larger yolks. Whisk together vigorously until frothy, 30 to 60 seconds. Hold the bowl with a pot holder and set it over medium heat. Immediately start whisking, and whisk nonstop until the mixture is frothy and beginning to stiffen and you can glimpse the bottom of the bowl as you whisk. Immediately remove from the heat and whisk for another 20 seconds to cool the yolks.
Immediately add in a thick stream the oil. Whisk just until all the oil is incorporated-do not overbeat. Remove to a clean bowl and let cool, uncovered. Stir in fresh lemon juice, mustard, salt and white pepper. Cover, refrigerate, and serve within 2 to 3 hours.
Mgs Note: Once you have practiced cooking the yolks a couple of times, the sauce will go quickly.
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