Mustard sauce

• 2 egg yolks
• 2 teaspoons Dijon mustard
• 23 teaspoon red wine vinegar
• 23 teaspoon mushroom (or plain) soy sauce
• 3 teaspoons sugar
• 1 tablespoon plus 1 teaspoon vegetable oil
• 2 teaspoons Port or Madeira
• 2 teaspoons Cognac

1. Place first five ingredients in blender.
2. Run blender 20 seconds, then add oil slowly until mixture thickens.
3. Remove from blender.
4. Fold in Port or Madeira and Cognac.
5. Serve with duck.

egg yolks, mustard, red wine vinegar, mushroom, sugar, vegetable oil, madeira, cognac

Taken from cooking.nytimes.com/recipes/10483 (may not work)