Pretty standard - 3/4-1 cup oil per egg yolk. A bit of water and some acid (lemon or champagne vinegar typically). I find when I skip the water that it never thickens quite the same way.
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Pretty standard - 3/4-1 cup oil per egg yolk. A bit of water and some acid (lemon or champagne vinegar typically). I find when I skip the water that it never thickens quite the same way.
