Cold provençal sauce

1 serving


take two yolks, half a teaspoon of mustard, half a tablespoon of sugar, a little salt and rub a lot in one direction, adding a little Provence oil, which you need, if necessary, from a quarter to a half pound, pour a spoon of strong vinegar. the difficulty of making this sauce lies in the fact that it must be rubbed very strongly and for a long time and certainly in a cold place, best of all on ice or in snow, putting the dishes in a basin with snow. use sauce for cold fish and vinaigrettes.