Whisk the egg yolks in a bowl with a pinch of salt. After a couple of minutes, when the yolks begin to lighten a bit, add a pinch of grated bottarga and blend it in. Add the oil in a thin stream whilst whisking continuously until thick and emulsified.
Whisk in the apple cider vinegar and the lemon juice until well blended. Once the desired consistency is reached, add more Bottarga Boreale to taste.

Chef Matteo Militello


For 2 p.

5 egg yolks
500 ml sunflower oil
2 ½ tbsp lemon, juice
1/2 tbsp of apple cider vinegar
Grated Bottarga Boreale to taste