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Mayonnaise Sauce

A mixture of egg-yolks, oil, vinegar, or lemon-juice. The principal point to be attended to in preparing this sauce is the mode of mixing, which demands time, patience, and nicety. Break the yolk of a fresh egg into a bowl with a salt-spoonful of pepper and salt mixed. Beat it till thick, then add from time to time, during the mixing, two or three drops of the best Lucca oil until about four ounces have been used, and the mixture is thick and yellow. When eight tea-spoonfuls of oil have been used, stir in one tea-spoonful of white vinegar, and continue adding oil and vinegar in these proportions until all the oil is used. The yolk of one egg would be sufficient for a pint of oil and vinegar in proportion. The addition of a few drops of lemon-juice makes mayonnaise look creamy; tarragon vinegar assists the flavour. Mayonnaise will keep a long time if bottled closely and kept in a cool place. MAYONNAISE SAUCE (another way). (See LOBSTER SALAD.)