Sauce Bohémienne

Ingredients

• 1 1/2 décilitres very thick sauce Béchamel
• 4 egg yolks
• 10 grammes salt
• 1 pinch pepper
• vinegar
• 1 litre oil
• about 2 spoonfuls tarragon vinegar
• 1 tablespoonful mustard

Instructions

1. Bring together in a terrine 1 and a half décilitres of very thick, thoroughly cold sauce Béchamel, 4 egg yolks, 10 grammes of salt, a pinch of pepper, and a few drops of vinegar.
2. Mix the whole well with the whisk.
3. Add 1 litre of oil and about 2 spoonfuls of tarragon vinegar, proceeding just as for ordinary sauce Mayonnaise.
4. Finish the sauce with 1 tablespoonful of mustard.