Separate the egg whites and yolks. Put the yolks in the blender. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
Add the lemon juice and mustard to the blender, then process a few seconds, until smooth. With the motor
running, add the oil slowly until the mixture forms a thick cream. Season with salt and pepper. Serve.
The sauce can be kept for 7 days, covered, in the refrigerator.
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