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Sauce "Provencal"

 
Egg-yolks 8
Olive oil 200 g
Sugar 4 tsp
Lemon 1
 

Stir the egg-yolks with 4 tea-spoons of sugar. Gradually add, stirring, the olive oil, at first drop by drop, and then in a trickle. When it thickens, gradually pour, stirring, the juice from 1 lemon, salt, and chill.

 
 

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