Juice of 1/2 lemon (1 to 2 tablespoons) large pasteurized egg yolk (optional) To a blender, add the mustard, vinegar, Worcestershire sauce, anchovies, garlic, lemon juice, and egg yolk (if using).

This is a fail-safe way [designed] for restaurant service that gives a beautiful saucy egg yolk sauce and a full-flavoured dish every time – without the eggs splitting or scrambling, or the cheese ...