3 yolks
1/4 c. Dijon mustard
2/3 c. raspberry vinegar
3 c. olive oil
1 lemon juice
2 tbsp. chopped scallions
1 tsp. salt
1 tsp. pepper (white)
1/2 c. fresh raspberries (optional)

In mixing bowl place yolks, Dijon and raspberry vinegar. Whisk until blended. Slowly dribble in olive oil until incorporated, whisking continually. Add scallions and juice of 1 lemon. Salt and white pepper. Whisk in raspberries (optional).