Hollandaise-style mustard sauce

This mustard sauce has the texture of a Hollandaise sauce.  Like Hollandaise sauce it is thickened with egg yolks but, unlike Hollandaise sauce, it uses oil rather than butter.  It is excellent with grilled fish, particularly mackerel, and grilled meat.

Preparation Time: 5 Mins

Cooking Time: 10 Mins

Total Time: 15 Mins

Ingredients

For 4 servings…

2                    Egg yolks   

1 tbs               Mustard  - French     

3 tbs               Olive oil    

1½ tsp            Sugar  - soft brown   

3 tbs               Vinegar  - white wine 

1 tbs               Water  - boiling       

Method

Put the egg yolks into a saucepan.  Add the sugar and whisk until well blended.  Then whisk in the mustard and 1 tablespoon of vinegar.  Add the oil, drop by drop, with the saucepan over a very gentle heat, whisking all the time.  Add the remaining vinegar and continue whisking until thick.  Take off the heat and whisk in the boiling water.