- 3 egg yolks
- 1 yolk of a hard-boiled egg sieved or mashed
Time: 30 minutes
- Place three fresh egg yolks in a bowl with the balsamic. Whip them slowly with the electric mixer.
- Add the olive oil one drop at a time until all 7 tablespoons are blended. When half the oil has been added, blend in the hard-cooked yolk.
- Continue drizzling in the oil.
- The sauce must have the appearance of thick cream. It must be worked for at least 20 minutes.
- Salt to taste.