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Grind until the mixture has the consistency of wet sand.
Cook, stirring, until the mixture has a custardlike consistency and coats the sides of the spoon.
Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff.
Add the butter and process until the mixture has a sandy texture.
Gradually add the oil until the mixture has the consistency of a thick sauce.
Stir constantly until the mixture has thickened and curds have formed.
Transfer to a blender and process until the mixture has bound.
Gradually add the olive oil, drop by drop while continually beating, until the mixture has emulsified.
Continue to cook and whisk over a medium-low heat until the mixture has thickened.
Whisk in the oil with a fork, or small whisk, until the mixture has slightly thickened.
Simmer, stirring often, for 15 to 20 minutes until the mixture has thickened and reduced slightly.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com