Sous Vide:
- To a zipper bag, add:
- 36g Egg Yolk (about 2 yolks).
- 108g Butter.
- 12g Vinegar.
- 12g Lemon Juice.
- 2g Salt.
- 1g Mustard Powder.
- Immerse for 30 minutes at 165°F.
It's not ruined:
- It will appear to be ruined, lumpy with separated oil.
- Beat with a fork or immersion blender until smooth and creamy.
Notes:
- Instead of a zipper bag, one could use a mason jar (with lightly closed lid so pressure can escape), allowing immersion blender to be used without having to transfer to another container.
- The above amounts are for a small batch (1 or 2 servings).
For larger quantities the cooking time remains the same.
