I find that this isn't as thick as I want, oftentimes. IIRC, the original was made with tallow.
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By steps, whip the yolks alone with the mustard powder then drizzle in the oil - it gets thicker as you add more oil actually. I can't see tallow getting used as tallow is solid at room temp
End of conversation
New conversation -
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Or just get a cheap immersion blender - then it's no effort
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